Wagyu Osso Buco with Cheese Polenta courtesy of Chef Mike Castaneda

INGREDIENTS (Osso Buco) 

• 2 lbs KC Cattle Co. Osso Buco
• 2 tsp veg oil
• 1 tbsp tomato paste
• 1 carrot peeled and sliced
• ½ yellow onion diced
• 2 cloves garlic
• Zest 1 lemon
• KC Cattle Co Steak Seasoning
• Salt and pepper
• 4 c chicken stock

Heat large dutch oven over medium high heat and add beef into pan to sear on both sides. Once seared, add carrot, onion, garlic, and lemon zest. Season well with KC Cattle Co Steak Seasoning, salt and pepper. Add tomato paste and mix well, cooking the paste around 1 minute. Add chicken stock, cover with a lid and simmer and place in 375 degree oven for 1.5 – 2 hours until meat is fork tender and the juices have reduced.

While the meat is resting, we can make the cheese polenta:

INGREDIENTS (Cheese Polenta)

• 3 c milk
• 1 c polenta (cornmeal)
• 1/3 c grated parmesan
• 1 tbsp butter
• 1 tbsp sour cream
• Kosher salt to taste
• Fresh ground black pepper

In a sauce pan bring milk to a boil over medium heat, whisk polenta into the milk, reduce heat to simmer and cover. Stir every few minutes and cook around 20-30 min until the polenta starts to thicken up. Once thick, remove from heat, stir in butter, sour cream and parmesan. Season to taste with salt and pepper.

To serve: Place polenta in a bowl and top with osso buco.

Chef Mike Castaneda @foodiemikec is ranked one of the Top 10 cooks in America by Food Network and placed Top 10 in the World Food Championships. Mike also served 5 years in the Army as a Short Range Air Defenseman.