The only way to have veal shanks is fall-off-the-bone tender. Served with perfectly prepared risotto, the melt-in-your mouth meat and luscious marrow is the perfect way to indulge your guests.
Watch the Ossobuco with Risotto Milanese recipe video
One way to elevate this dish even further is by using a mouth-watering white wine sauce created using Knorr Napoli, accompanied by gremolata. Watch the video below to learn how to create an authentic gremolata.
Get tips on how to make gremolata!
Chef’s tips & techniques
- Add a fresh citrus twist to this Italian dish by finishing off with Gremolata – an Italian dressing made with parsley, garlic and grated lemon zest.
- Garnish with sun-dried tomatoes to add some vibrancy and colour.
- If you don’t have veal shank, you can use veal brisket or beef shank.
- Nutritional tip: Natural flavours such as citrus products, herbs, spices, and vinegar add zing to meals while reducing the amounts of fat and sodium.
What is the best way to make large quantities of ossobuco?
Put them in oven trays and make sure you cover them with the sauce.
What if I don’t have a vacuum or sous vide machine?
You can stew this dish in a pot on a low temperature for 2-3 hours.
How do I get a nice yellow colour in my risotto?
Boil the saffron in chicken stock and rest it overnight
What if I don’t have saffron?
For an Asian twist, you can add use small amount of turmeric instead.
- 10 veal shanks
- 200g chopped shallots
- 150g carrot cutted in brunoise (cubes)
- 5 finely chopped garlic cloves
- 100ml white wine
- 1.2 litre Knorr Tomato Pronto
- 200ml prepared Knorr Demi Glace
- Fresh herbs – chopped thyme and rosemary
- Bay leaf
- Different types of small tomatoes
- 300g Arborio rice
- 80g finely chopped shallots
- 50ml olive oil
- 1.2 litre Knorr Vegetable Bouillon
- 80g grated Parmesan cheese
- 0.5g saffron threads
- 50g butter
- Season the veal shanks with salt and pepper
- Fry the shanks in vegetable oil until golden brown
- Remove the shanks and fry the onions, garlic and carrot
- Deglaze with white wine
- Add Knorr Napoli Tomato Sauce and Knorr Demi Glace
- Add herbs and bring to boil
- Add the sauce to the shanks and vacuum seal in a vacuum bag
- Prepare sous-vide for 6 hours at 85°C
- Take the shanks out of the bag and keep them warm
- Blend the sauce, sieve and season with salt and pepper to your desired taste
- Cut the tomatoes and dry them on a low temperature (80°C) in the oven until they are half dried
- Fry the chopped shallots in olive oil without colouring
- Add the rice and fry lightly for 2 minutes
- Add the saffron
- Add the vegetable bouillon in small amounts
- Stir on a low fire
- When the bouillon is soaked into the rice and the rice is “al dente”, add the butter and the Parmesan cheese
- Season with salt if necessary
- Chop the parsley and garlic
- Mix with the zest of the lemons
- Put the veal shank on a warm plate and cover it with the tomato sauce
- Plate the risotto and put the sun-dried tomatoes on top
- Finish with the gremolata and some extra Parmesan cheese