Perfect comfort food when it's cold (or hot) and you need a warm hug - Osso Buco скачать в хорошем качестве

Perfect comfort food when it's cold (or hot) and you need a warm hug - Osso Buco

I felt like making some comfort food today even though it’s really hot where I am right now. It’s a great dish to cook during the colder months… and when it’s warm and you need a hug! Check out the recipe below and follow along to make osso buco with polenta and gremolata. FOLLOW ME: Instagram:   / andyhearnden   TikTok:   / andy_cooks   Facebook:   / andy.h.cooks   Snapchat: @andy.cooks Website with all my recipes: It’s coming! RECIPE Ingredients Osso Buco 4 osso buco 1 brown onion, diced 3 celery sticks, diced 4 garlic cloves, crushed 3 rosemary sprigs 2 bay leaves 4 anchovies 500ml chicken stock 200ml white wine 3 tbsp grapeseed oil Salt to taste Method 1. Start by heating your oil in a dutch oven or large pan you have the lid for. 2. Season the meat with salt on all sides and place into the hot pan. Once you have a nice golden colour on both sides of the meat, remove it from the pan and set aside. 3. Turn the heat down to medium and place in your diced onion, diced celery and garlic. Saute this for 3-4 minutes. 4. Next, add your white wine, making sure you scrape all the deliciousness off the bottom. 5. Reduce this until all the wine has almost disappeared. Then, add the osso buco back to the pan. 6. Cover this with the chicken stock and place in your bay leaves and rosemary. 7. Once the stock starts to simmer, put a lid on the pot and place it into a 160°c oven for 4 hours or until the meat is falling off the bone. Polenta 125g polenta 1L chicken stock 40g grated parmesan Salt to taste Method 1. This will take about 40min start to finish, so start this about 3 hours and 20 minutes into the cooking of the meat and you should finish at the same time. 2. Bring the stock to a light boil. 3. Slowly pour in the polenta, whisking the whole time. 4. Once all the polenta is whisked in, turn the heat to low and cover with the lid. 5. You're going to cook this for 30 minutes in total stirring every 5-6 minutes with a wooden spoon. 6. If it feels like it's getting too stiff, you can add some more water or stock to loosen it up again. 7. After 30 minutes, remove from the heat and stir through the grated parmesan. 8. Check for seasoning as it might still need a little bit of salt. Ingredients Gremolata 1/2 bunch flat leaf (or curly) parsley, cut finely Zest of 2 lemons 1 garlic clove, finely grated 3 tbsp good olive oil Method 1. Mix everything in a bowl and serve on top of your osso buco. 2. Enjoy!