Braised Ossobuco
Serves 3
35 mins prep
195 mins cook
230 mins total
Braised Ossobuco ♥️ For ep.8 of my restaurant series. Traditionally, ossobucco is braised with white wine but I prefer the red and it is delicious! This recipe is a main character okay.. It gives that it girl energy lol. Yes, it is a little time consuming BUT it's worth it, trust me. I love to make it when I'm hosting people, or having a little dinner party and it's aways a major hit.
0 servings
Pepper & Parm Polenta
First, cut 3 slits along side your shanks. Add some salt and let them brine for 30 minutes.
Secondly, pat dry REAL well and sear on a preheated pan for 3-4 minutes per side on medium high.
Remove from the pan. Then, add the onions and shallots. Slightly caramelize for 30 minutes.
Add in tomato paste, brown for 5 minutes. Then, add in soy sauce, balsamic, red wine, crushed tomatoes, broth, parmesan rind, bayleaf, Fresno, parsley, oregano and basil.
Arrange the shanks and make sure they are mostly submerged. Arrange the garlic head.
Bring to a simmer and cover.
Then, braise at 325F for 2.5- 3 hours or until very tender.
Remove the shanks, but add in the bone marrow to the braising liquid. Then, remove the carrot, celery, herbs and bay leaf.
Squeeze the garlic into the braising liquid and blend. Add to a pan with a bit of water to thin it.
Then, bring the broth or water to a simmer for the polenta. Add it in and let it cook for 10 minutes.
Lastly, add in mascarpone, pepper, salt and parmesan. Mix well.
