Braised Osso Bucco

•  8 lbs                Osso Bucco
• 1 small             Onion – large dice
• 1 small             Carrot – large dice
• 1 small             Celery Root – large dice
  • Fresh Herbs
  • Bay Leaf
• OrganicFair organic Black Peppercorns
• 4 tbsp  OleariaSan Giorgio Virgin Olive Oil
• 2 cups  Concentrated Beef Glace
• Red Wine

Place Osso Bucco in zip lock bag, add onion, carrot, celeriac, fresh herbs, bay leaf and peppercorns. Cover with a glug of red wine, and marinate for 24 hours. Strain and reserve marinade. Pat dry and brown in a large pan with virgin olive oil. Once the Osso Bucco is browned, place in an oven proof pan, add the vegetables, beef glace and enough marinade to cover. Braise in a 300˚F oven for about 3 hours – until tender. Remove Osso Bucco from the braising liquid, strain the liquid and reduce until desired thickness.  Serve Osso Bucco on top of polenta and finish with a spoonful of the reduction.

Creamy Polenta

•  2 cups Chicken Stock
• 1 cup 35% Cream
• 1 cup LaGrande Ruota Quick Cooking Polenta
  • Mascarpone
  • Salina Di Cervia SeaSalt – to taste
  • Fresh Chopped Rosemary – to taste

Bring stock and cream to a simmer with bay leaves and salt. Whisk in quick cooking polenta. Reduce heat, and stir constantly. Test doneness (should be creamy – not gritty, about 5 minutes). Add chopped rosemary and a dollop of mascarpone. Serve hot.

This recipe is courtesy of Chef Justin Downes at Vineland Estates Winery.