Black Vinegar Braised Osso Bucco
Black Vinegar Braised Osso Bucco
Directions
- 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, 1/2 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.
Ingredients
- 1 cup Roland® Black Vinegar
- 2 tbsp Roland Soy Sauce
- 1 tbsp Roland® Sesame Oil, toasted
- 3 tbsp Roland Grapeseed Oil
- 1 tsp Roland® Five Peppercorn Blend
- flour, all-purpose , for dredging
- 2 1/2 to 3 lbs Osso Bucco, (bone-in lamb shanks), patted dry with a paper towel
- 2 tsp Kosher salt
- Freshly ground pepper
- 1 tbsp unsalted butter
- 2 shallot(s), diced into 1/4 inch pieces
- 2 medium Carrots, diced into 1/4 inch pieces
- 1 stalk celery, diced into 1/4 inch pieces
- 4 garlic, clove(s), minced
- 1 small knob ginger, 1 tablespoon, minced
- 1/2 cup Shaoxing wine, or sake
- 1/3 cup sugar, brown
- 1 orange(s), peel only
- 1 star anise
- 1 cinnamon, stick
- 2 cloves
- 1/2 cup chicken stock, or beef
Herb Gremolata
Directions
- In a small bowl, stir together the cilantro, scallion, lemon zest, garlic, ginger and salt.
Ingredients
- 1/4 cup cilantro, fresh, finely chopped
- 1/4 cup scallions, finely sliced
- 1 lemon zest, finely grated
- 2 garlic, clove(s), minced
- 1/2 tsp ginger, minced
- 1/2 tsp chile(s), fresno, minced – or hot chili of your choice
- pinch of Kosher salt, plus more as needed
Polenta
Directions
- 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.
Ingredients
- 1 cup Roland® Quick Cooking Polenta
- 4 cups water
- 1/2 cup Locatelli Romano cheese
- salt, to taste
