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  3. Osso Bucco with Risotto Milanese
  1. Recipes

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.

Main course Main course
Osso Bucco with Risotto Milanese

Ingredients

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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
  • 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

Preparation

  1. 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.

  2. Vegetables

    • Cut the tomatoes and dry them on a low temperature (80°C) in the oven until they are half dried.

  3. 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.

  4. 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.