Osso Bucco with Risotto Milanese

Name: Osso Bucco with Risotto Milanese
Yield: 10
Ingredients: 10.0pc Veal Shanks; 200.0g Shallots, chopped; 150.0g Carrot, cut in brunoise (cubes); 5.0pc Garlic Cloves, finely chopped; 100.0ml White Wine; 1.2l Knorr Napoli Tomato Sauce 750g; 200.0ml Knorr Demi Glace Sauce Mix 1kg; 0.0g Fresh Herbs – Thyme and Rosemary, chopped; 0.0pc Bay Leaf; 0.0g Small Tomatoes (different types); 300.0g Rice, Arborio; 80.0g Shallots, finely chopped; 50.0ml Olive Oil; 1.2l Knorr Vegetable Bouillon; 80.0g Parmesan Cheese, grated; 500.0mg Saffron Threads; 50.0g Butter; 100.0g Parsley; 2.0pc Garlic Cloves; 2.0pc Lemon (whole fruit, for the zest)

Osso Bucco with Risotto Milanese – - Recipe

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

Veal Shanks 10.0 pc
Shallots, chopped 200.0 g
Carrot, cut in brunoise (cubes) 150.0 g
Garlic Cloves, finely chopped 5.0 pc
White Wine 100.0 ml
Knorr Napoli Tomato Sauce 750g 1.2 l
Knorr Demi Glace Sauce Mix 1kg 200.0 ml
Knorr Demi Glace Sauce Mix 1kg
Buy now

x

Go to this product on one of these webshops

shopufs.com

See more
Fresh Herbs – Thyme and Rosemary, chopped
Bay Leaf

Vegetables

Small Tomatoes (different types)

Risotto Milanese

Rice, Arborio 300.0 g
Shallots, finely chopped 80.0 g
Olive Oil 50.0 ml
Knorr Vegetable Bouillon 1.2 l
Parmesan Cheese, grated 80.0 g
Saffron Threads 500.0 mg
Butter 50.0 g

Plating

Parsley 100.0 g
Garlic Cloves 2.0 pc
Lemon (whole fruit, for the zest) 2.0 pc

Main course

Western

Starch

...

Preparation

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.