with Black Garlic & Quinoa Polenta
By: Nina Pucillo, | Italian Hearts
- 3 Tbsp. Olive Oil
- 4 oz. Prosciutto, Cubed
- 3 lbs. Durham Ranch Bison Osso Bucco
- Sea Salt & Black Pepper
- 3 Cups Bella Amore Pasta Sauce
- 2 Medium Carrots, Diced
- 2 Stalks Celery, Diced
- 1 lbs. Grape Tomatoes, Sliced in Half
- ½ lbs. Shiitake Mushrooms, Stemmed & Sliced
- ½ lbs. Crimini Mushrooms, Sliced or Quartered
- 1 Head Black Garlic, Peeled
- 2 Cups Marsala
- Zest of 2 Oranges
- Juice of 2 Oranges
- 1 tsp. Sea Salt
- 2 tsp. Fennel Seeds
- ¼ Cup Fresh Basil, Roughly Chopped
- 2 Tbsp. Fresh Sage, Roughly Chopped
- ¾ Cup Quinoa, Roughly Ground
- 2 ½ – 3 Cups Veggie or Chicken Broth
- ½ Tsp Sea Salt
- ½ Tsp White Pepper
- A Generous Pinch of Saffron
- 3 Tbsp Romano
OSSO Bucco Instructions
- Preheat a braising pan over medium hight heat. Add the olive oil; swirl it around the pan. Add the prosciutto; allow the prosciutto to brown, stirring it around the pan. Transfer the prosciutto to a small bowl; set aside for now.
- Season the buffalo osso bucco with fresh ground sea salt and black pepper. Place the meat presentation side down in the pan. Allow it to brown for about 5 – 7 minutes then turn them for about the same time; transfer to a plate.
- To the pan, add the carrots and celery; sauté until the celery is just opaque. Add the Crimini & Shiitake and saute until golden. Pour the Marsala into the pan, stirring to scrape up the delicious golden bits that have accumulated at he bottom of the pan; bring the pan to a simmer for a minute or two. Stir in the tomatoes, Italian Hearts Val’s Bella Amore Pasta Sauce, black garlic, sea salt and fennel seeds. Lastly, add the orange zest and juice, simmer for about 15 minutes stirring occasionally.
- Stir in the prosciutto; nestle the osso bucco into the sauce and pour in any uices that have accumulated on the plate. Cover the pan, lower the heat to ‘low’ and simmer for 1 1/2 – 2 hours, checking liquid levels occasionally; the shanks should be fork tender.
- Sprinkle with fresh basil and sage at serving.
Quinoa Polenta Instructions
- Grind the quinoa in a nutribullet or food processor until it’s the consistency of corn meal.
- To a large pot, add 2 1/2 cups broth, quinoa, sea salt, white pepper and saffron; whisk the ingredients together. Bring the pot to a boil then reduce to a simmer; allow to thicken while whisking for about 10 minutes, adding more broth as needed. When the quinoa has a porridge like consistency, whisk in the Romano.
Plating the Dish
- Spoon a generous portion of the quinoa polenta to the center of a dinner plate. Top with a shank; spoon a healthy portion of sauce on top. Sprinkle with fresh sage and basil.
- Serve and enjoy!
* This dish is even more delicious the next day.