Osso Buco - 25m (the bag also contains the vegetables and the sauce)
Polenta - 10m
Gremolata - cut open and sprinkle overtop the dish as garnish
- Cut open the bag to the polenta, place on the plate in any fashion you would like.
- Cut open the bag to the osso buco, using tongs, take out the veal shank, and place on top of the puree (reserve the bag, as the reminder inside is the vegetables and the sauce.
- Using a slotted spoon, take the vegetables out of the bag, and place them on the plate in any fashion you would like, now dump as much of the sauce as you would care for overtop of the veal shank.
- Garnish with the bag of gremolata.