Ossobuco Di Cinghiale In Gremolada Recipe
Braised Wild Boar Shank Ossobuco (Center cut) with traditional mirepoix and red wine sauce, served over soft Polenta
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Ingredients
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Ossobuco
Method
Preparation
- 1
Searing the Meat
Season the wild boar shanks with salt and black pepper. In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the shanks and sear on all sides until browned, about 5-7 minutes. Remove from the pot and set aside.
- 2
- 3
- 4
Simmering
Return the seared wild boar shanks to the pot. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours or until the meat is tender.
- 5
Making the Gremolada
Combine lemon zest, minced garlic, and parsley in a small bowl. This will be served as a garnish.
- 6
Serving
Once the ossobuco is tender, serve it over soft polenta. Top with the gremolada before serving.
