Osso Bucco with Risotto Milanese

The only way to have veal shanks is fall-off-the-bone tender, complemented with a mouth-watering white wine sauce created using Knorr Napoli. Served with perfectly prepared risotto, the melt-in-your mouth meat and luscious marrow is the perfect way to indulge your guests.

Ossobucco
- 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.
Vegetables
- Cut the tomatoes and dry them on a low temperature (80°C) in the oven until they are half dried.
Risotto Milanese
- 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.
Plating
- 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 dried tomatoes on top.
- Finish with the gremolata and some extra parmesan cheese.