Black Vinegar Braised Osso Bucco Over Polenta with… | Roland Foods

Ingredients

• 1 cup Roland® Black Vinegar (available on Amazon )
• 2 tablespoon Roland® Soy Sauce
• 1 tablespoon Roland® Toasted Sesame Oil
• 3 tablespoons Roland® Grapeseed Oil (available on Amazon )
• 1 teaspoon Roland® Five Peppercorn Blend (available on Amazon )
• 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
• 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
• 1 cup Roland® Quick Cooking Polenta
• 4 cups water
• 1/2 cup Locatelli Romano cheese
• Salt to taste
• In a small bowl, stir together the cilantro, scallion, lemon zest, garlic, ginger and salt.
• 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