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 First, cut 3 slits along side your shanks. Add some salt and let them brine for 30 minutes.
1 Secondly, pat dry REAL well and sear on a preheated pan for 3-4 minutes per side on medium high.
2 Remove from the pan. Then, add the onions and shallots. Slightly caramelize for 30 minutes.
3 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.
4 Arrange the shanks and make sure they are mostly submerged. Arrange the garlic head.
5 Bring to a simmer and cover.
6 Then, braise at 325F for 2.5- 3 hours or until very tender.
7 Remove the shanks, but add in the bone marrow to the braising liquid. Then, remove the carrot, celery, herbs and bay leaf.
8 Squeeze the garlic into the braising liquid and blend. Add to a pan with a bit of water to thin it.
9 Then, bring the broth or water to a simmer for the polenta. Add it in and let it cook for 10 minutes.
10 Lastly, add in mascarpone, pepper, salt and parmesan. Mix well.
