Italian Oxtail Osso Bucco with Creamy Parmigiano Polenta
"Fall off the bone oxtail, braised in an umami-packed sauce, served on top of creamy, cheesy Parmesan polenta, and topped with gremolata...."
INGREDIENTS
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3-4 pounds oxtail, cut into 1½-inch slices (1.3–1.8 kg)
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¼ cup all-purpose flour (30 g)
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1 teaspoon salt (5 g)
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½ teaspoon ground black pepper (1.5 g)
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2 tablespoons olive oil (30 ml)
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2 tablespoons unsalted butter (28 g)
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1 large onion, chopped (about 1 cup or 150 g)
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2 medium carrots, chopped (about 1 cup or 120 g)
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1 cup dry white wine (240 ml)
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1¾ cups crushed tomatoes (420 g)
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2 garlic cloves, minced
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1 cup beef stock (240 ml)
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Zest of 1 orange
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3-4 garlic cloves, minced
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½ cup fresh flat-leaf parsley, chopped (30 g)
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Zest of 1 lemon
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4 cups water (960 ml)
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1 cup polenta (160 g)
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1 cup grated Parmesan cheese (100 g)
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1 teaspoon salt (5 g)
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