Ossobuco with Polenta

Ingredients

• 3 porciones Beef ossobuco (Cut thick, approximately 4 cm thick)
• Flour (For dredging the ossobuco before browning)
• Kitchen twine (For tying each piece and maintaining its shape)
• 1 entero Leek
• 1 cabeza Garlic
• 1 lata Canned tomatoes
• Worcestershire sauce (A splash)
• 750 ml Red wine
• Bay leaf (To taste)
• Thyme (To taste)
• 1 sobre Unflavored gelatin (Optional)
• Salt (To taste)
• Pepper (To taste)
• Water (As needed to cover all the ingredients)
• Chives (Chopped, for finishing)
• 1 taza Polenta (The stated ratio is 1 cup of polenta to 2 cups of milk)
• 2 tazas Milk (For each cup of polenta)
• Butter (For stirring into the polenta; amount not specified)
• Parmesan cheese (For stirring into the polenta; amount not specified)

Steps

1. 1

   Season the ossobuco portions with salt and pepper on all sides.

2. 2

   Dredge the ossobuco in flour and tie it with kitchen twine so it maintains its shape during cooking.

3. 3

   Brown the ossobuco in a pressure cooker until deeply browned on the outside. Remove it temporarily.

4. 4

   In the same pot, prepare the sauce base with the leek, garlic, Worcestershire sauce, canned tomatoes, red wine, thyme, and bay leaf.

5. 5

   If desired, add the packet of unflavored gelatin to give the sauce a silkier texture and glossy finish.

6. 6

   Return the ossobuco to the pot and add water until all the ingredients are covered.

7. 7

   Close the pressure cooker and cook for 45 minutes.

8. 8

   Carefully remove the meat and strain the cooking liquid.

9. 9

   Reduce the strained liquid until you have an intense, flavorful sauce.

10. 10

    To prepare the polenta, toast the polenta grains.

11. 11

    Add the milk at a ratio of 2 cups of milk for every 1 cup of polenta and cook until every grain is perfectly hydrated.

12. 12

    Off the heat, stir in the butter and Parmesan cheese to achieve a very creamy texture. Adjust the seasoning with salt and pepper to taste.

13. 13

    Return the ossobuco to a skillet and repeatedly baste it with the reduced sauce until completely glazed.

14. 14

    Serve the polenta as a base and place the ossobuco on top.

15. 15

    Finish with the glossy sauce and a little chopped chives.

Notes

The amounts of flour, kitchen twine, Worcestershire sauce, herbs, water, butter, Parmesan, salt, and pepper are not specified in the source. The transcript mentions a pressure cooker and 45 minutes of cooking, but does not indicate the pressure level or an exact amount of polenta beyond the ratio with the milk.

Nutrition per serving

• main course
• Italian
• beef
• pressure cooker
• polenta
• slow cooking
• gluten-free if gluten-free flour is used