Pork Shank Osso Buco with Polenta and Gremolata
INGREDIENTS
•
Four 8-ounce pork shanks, tied with twine
•
Kosher salt and freshly cracked black pepper
•
3 tablespoons vegetable oil
•
2 carrots, diced
•
2 stalks celery, diced
•
2 yellow onions, diced
•
1 tablespoon tomato paste
•
4 cloves garlic, minced
•
2 cups dry white wine
•
2 cups warm chicken stock
•
One 14.5-ounce can crushed tomatoes
•
2 bay leaves
•
Creamy Polenta:
•
Kosher salt and freshly cracked black pepper
•
1 1/2 cups medium-grind stone-ground cornmeal
•
1/3 cup heavy cream
•
4 tablespoons (1/2 stick) cold unsalted butter
•
1/4 cup grated Parmigiano-Reggiano
•
Gremolata:
•
1 cup fresh parsley, minced
•
2 teaspoons lemon zest
•
1 teaspoon orange zest
•
2 cloves garlic, grated on a rasp grater
•
Kosher salt and freshly cracked black pepper
Comments & Reviews
Just A Pinch Sweepstakes