A Taste of Hall | Beef Osso Buco with Herb Polenta Pomegranate Butter Carrots & Gremolata

For the Polenta & Carrots

4 cups Chicken Stock

4 cups Half & Half

1 tbsp Rosemary, minced

1 tbsp Thyme, minced

1 ½ cups Polenta

 2 tbsp Butter

2 lbs Carrots, peeled & sliced thin on a bias

½ cup Water

¼ cup Pomegranate Molasses

to taste Salt & Pepper

 

 

Directions

  1. Heat the stock, ½ & ½, and herbs in a large saucepan until a low simmer. Add in the polenta, along with some salt & pepper, and cook, stirring often, until just cooked through.
  2. Place the butter, carrots, and water, along with some salt & pepper, into a large skillet over high heat. Cook, stirring often, until all the water has evaporated. Add in the pomegranate molasses and sauté for a few minutes, until the carrots are nicely coated.

 

For the Beef & Gremolata

3 lbs Beef Shank, cut into 8 equal portions (by the butcher)

to taste Salt & Pepper

2-3 tbsp Olive Oil

1 ½ cups Cabernet Sauvignon

½ cup Beef Stock

6 sprigs Thyme

2 medium Carrots, peeled & cut into quarters

2 stalks Celery, cut into quarters

2 large Onion, peeled & large diced

4 cloves Garlic, crushed

Micro Greens for garnish

1 bunch Parsley Leaves, minced

3-4 cloves Garlic, minced

2 medium Lemons, zested

to taste Salt & Pepper

 

Directions

  1. Preheat the oven to 300°.
  2. Season the beef with salt & pepper. In batches, heat a large skillet pan on high heat. Add some olive oil and sear the beef on both sides until nicely browned.
  3. Deglaze the pan with the cabernet and continue to simmer for about 5 minutes. Add in the stock and bring to a gentle simmer.
  4. Place the beef along with the cooking liquid, thyme, carrots, celery, onion, and crushed garlic into a large roasting pan. Season with salt & pepper. Wrap tightly with foil and place into the oven for about 2 ½ -3 hours, until the meat is fork tender.
  5. Strain the cooking liquid into a saucepan (reserving the meat, and discarding the rest). Bring to a simmer and reduce by about 50%.
  6. Mix together the parsley, garlic, and lemon zest, along with some salt & pepper, until well blended.

 

Equipment

-cook’s knife               -mixing bowls      -large skillet         -tongs                -spatulas

-large saucepan           -zester                   -whisk                 -roasting pan    -foil                         

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