Classic Veal Osso Buco with Polenta and Gremolata

Name: Classic Veal Osso Buco with Polenta and Gremolata
Ingredients: 1 ks onion; 2 ks celery; 2 ks carrot; 6 strúčik garlic; 1800 g veal shank; salt; black pepper; 1 Šálka flour; olive oil; 1 Šálka dry white wine; 1 PL tomato paste; 1 vetvička rosemary; 1 ks bay leaf; thyme; 3 Šálka chicken stock; 0.25 zväzok parsley leaves; 0.5 ks lemon zest; 3 PL extra virgin olive oil; 1 PL lemon juice; 3 Šálka water; 1 Šálka polenta (cornmeal); 1 Šálka parmigiano cheese; butter

#veal#polenta#gremolata#Italian cuisine#Lounging with Lenny

Experience the rich flavors of Italy with tender veal osso buco slow-braised in aromatic herbs and white wine, served atop creamy Parmesan polenta and finished with a fresh, zesty gremolata.

Ingredients extracted via AI

1 ks onion2 ks celery2 ks carrot6 strúčik garlic1800 g veal shanksaltblack pepper1 Šálka flourolive oil1 Šálka dry white wine1 PL tomato paste1 vetvička rosemary1 ks bay leafthyme3 Šálka chicken stock0.25 zväzok parsley leaves0.5 ks lemon zest3 PL extra virgin olive oil1 PL lemon juice3 Šálka water1 Šálka polenta (cornmeal)1 Šálka parmigiano cheesebutter

Procedure generated via AI

Dice one onion into medium-sized pieces.
Slice two celery stalks.
Cut two small carrots into chunks.
Leave five garlic cloves whole.
Rinse four pounds of veal shanks and pat them dry with paper towels.
Tie the veal shanks with kitchen twine so they hold together around the bone during cooking.
Season the meat on both sides with salt and black pepper.
Coat the veal shanks lightly with flour and set aside.
Heat a pot over high heat, add olive oil, and brown the veal shanks golden on all sides; do this in batches to avoid overcrowding the pot.
Remove the meat and set aside.