Black Vinegar Braised Osso Bucco Over Polenta with Herb Gremolata
Difficulty: Hard | Makes: 4-6 Servings
Our new Roland® Black Vinegar adds a rich and tangy flair to the traditional Italian dish Osso Bucco.
For the Osso Bucco
- 1 cup Roland® Black Vinegar
- 2 tablespoon Roland® Soy Sauce
- 1 tablespoon Roland® Toasted Sesame Oil
- 3 tablespoons Roland® Grapeseed Oil
- 1 teaspoon Roland® Five Peppercorn Blend
- All-purpose flour, for dredging
- 2 1/2 to 3 pounds (4 pieces) Osso Bucco (bone-in lamb shanks), patted dry with a paper towel
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 shallots, diced into 1/4 inch pieces
- 2 medium carrots, diced into 1/4 inch pieces
- 1 celery stalk, diced into 1/4 inch pieces
- 4 garlic cloves, minced
- 1 small knob ginger/ 1 tablespoon, minced
- 1/2 cup Shaoxing wine or sake
- 1/3 cup/60 g brown sugar
- 1 large peel of an orange
- 1 star anise
- 1 stick cinnamon
- 2 cloves
- 1/2 cup chicken or beef stock
For the Herb Gremolata
- 1/4 cup finely chopped cilantro
- 1/4 cup finely sliced scallions
- Finely grated zest of 1 lemon
- 2 garlic cloves, minced
- 1 small knob ginger / 1/2 teaspoon, minced
- 1/2 teaspoon minced fresno chili – or hot chili of your choice
- Pinch of kosher salt, plus more as needed
For the Polenta
- 1 cup Roland® Quick Cooking Polenta
- 4 cups water
- 1/2 cup Locatelli Romano cheese
- Salt to taste
Directions
For the Osso Bucco
- Spread flour in a shallow bowl or plate. Use kitchen twine to tie around the lamb and keep it together during the cooking process. Season the lamb with salt and pepper to taste, then dredge it in the flour to coat all sides. In the meantime, fill a spice bag or wrap some cheesecloth with the star anise, cinnamon, orange peel, and peppercorn mix
- In a separate sauté pan, heat 3 tablespoons of grapeseed oil. Add the Osso Bucco in batches (do not crowd the pan), and brown it well on all sides, 5 to 7 minutes per side. Transfer the Osso Bucco pieces to a plate as they brown
- Using the sauté function on the pressure cooker set to medium, add the oil from cooking the lamb and butter to the pot, and let it melt. Once melted, stir in the shallot, carrots, and celery. Cook until the vegetables are very soft, about 8 minutes
- Stir in the garlic and ginger, and cook until fragrant, another 1 to 2 minutes. Add the Shaoxing wine or sake to the pot to deglaze it, scraping up any browned bits from the bottom. Let the alcohol cook off then stir in the stock, ½ cup / 139 g of the black vinegar, soy sauce, sugar, and sesame oil, and bring to a simmer
- Nestle the Osso Bucco pieces into the pot, then top with the spice bag. Cover and cook on high pressure for 40 minutes. Let the pressure release naturally. Alternatively, bring to a boil in a large pot on the stove, then reduce to low and cook for around 2 hours or until meat is tender
- Transfer the Osso Bucco to a plate and remove the kitchen twine. Remove the spices and strain the cooking liquid well. Add the liquid back to the pot and add another ½ cup / 139 g of black vinegar. Using the sauté function, simmer the sauce, stirring it often, until it is thick and reduced, 20 to 30 minutes
For the Gremolata
- In a small bowl, stir together the cilantro, scallion, lemon zest, garlic, ginger and salt.
For the Polenta
- Boil water with a pinch of salt in a saucepan. Slowly pour in the polenta, stirring continuously with a wooden spoon to avoid lumps. Cook for 5-8 minutes. Add the cheese, taste, and add salt to taste
- Plate a large scoop of the polenta. Top with a few pieces of Osso Bucco and plenty of sauce. Garnish with the fresh gremolata
