Chef Smoke Special: Infused Osso Buco with Saffron Parmesan Polenta and Gremolata

Chef Smoke Special: Infused Osso Buco with Saffron Parmesan Polenta and Gremolata

A slow-braised, home-doable gourmet classic with fall-apart veal shanks, rich tomato-wine braising liquid, creamy saffron parmesan polenta, and a bright gremolata finish.

Yield

4 servings

Potency Assumption

This recipe uses:

• 3.5 grams cannabis flower
• 20% THC
• 3.5 grams = 3500 mg flower
• 3500 mg × 20% = 700 mg total THC before decarboxylation
• Estimated usable THC after decarb + infusion loss: approximately 560 mg THC

Infused Butter Batch Potency

This infused butter recipe makes 1/2 cup infused butter

• Total batch potency: approximately 560 mg THC
• 1/2 cup = 8 tablespoons
• Each tablespoon = approximately 70 mg THC

Recipe Potency

This recipe uses:

• 2 tablespoons infused butter total

So:

• 2 tablespoons × 70 mg = 140 mg THC total in recipe
• Divided into 4 servings = 35 mg THC per serving

Ingredients

For Decarboxylation

• 3.5 grams cannabis flower

For Infused Butter

• all of the decarboxylated cannabis
• 1/2 cup unsalted butter
• 1 cup water

For the Osso Buco

• 4 veal shanks
• salt and black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups beef or veal stock
• 1 can crushed tomatoes
• 2 sprigs thyme
• 1 sprig rosemary
• 2 bay leaves

For the Saffron Parmesan Polenta

• 1 cup polenta
• 4 cups chicken stock
• 1/2 cup heavy cream
• pinch of saffron
• 1/2 cup grated parmesan
• 2 tablespoons regular unsalted butter
• salt and black pepper

For the Gremolata

• 2 tablespoons finely chopped parsley
• 1 teaspoon lemon zest
• 1 small garlic clove, very finely minced

For Finishing

• 2 tablespoons infused butter

Decarboxylation Instructions

1. Preheat the oven to 240°F.
2. Break the cannabis flower into small pieces by hand.
3. Spread evenly on a parchment-lined tray.
4. Bake for 35 to 40 minutes, stirring once halfway through.
5. Cool completely.

Infused Butter Instructions

1. Combine the decarboxylated cannabis, butter, and water in a small saucepan.
2. Keep over very low heat at a gentle simmer for 2 to 3 hours.
3. Stir occasionally and do not let it boil hard.
4. Strain through cheesecloth or a fine mesh strainer into a heatproof container.
5. Refrigerate until solid.
6. Lift off the butter and discard the water.
7. Measure out 2 tablespoons for this recipe.

Osso Buco Instructions

1. Preheat the oven to 325°F.
2. Season the veal shanks with salt and pepper, then dredge lightly in flour.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Brown the veal shanks on both sides, then remove.
5. Add onion, carrots, and celery. Cook until softened.
6. Stir in garlic and tomato paste and cook for 1 minute.
7. Pour in the wine and scrape up browned bits.
8. Add the stock, crushed tomatoes, thyme, rosemary, and bay leaves.
9. Return the veal shanks to the pot.
10. Cover and braise in the oven for 2 1/2 to 3 hours until fork tender.
11. Remove the herbs and bay leaves.
12. Stir the 2 tablespoons infused butter into the hot braising liquid just before serving.

Saffron Parmesan Polenta Instructions

1. Bring the chicken stock to a gentle boil.
2. Stir in the saffron.
3. Slowly whisk in the polenta.
4. Lower the heat and cook, stirring often, for 25 to 30 minutes until creamy and tender.
5. Stir in heavy cream, parmesan, and regular butter.
6. Season with salt and black pepper.

Gremolata Instructions

1. Mix the parsley, lemon zest, and garlic in a small bowl.

Plate

1. Spoon saffron parmesan polenta onto each plate or into shallow bowls.
2. Set one veal shank over the polenta.
3. Spoon braising liquid generously over the top.
4. Finish with a pinch of gremolata.

Potency Per Serving

• Total recipe potency: approximately 140 mg THC
• Serving size: 1 plated entrée
• Potency per serving: approximately 35 mg THC

Storage Notes

• Osso buco reheats beautifully and can be made a day ahead.
• Polenta is best fresh, but can be loosened with stock or cream when reheating.