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.
Ingredients
Ossobucco
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Veal Shanks 10 pc
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Shallots, chopped 200 g
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Carrot, cut in brunoise (cubes) 150 g
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Garlic Cloves, finely chopped 5 pc
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White Wine 100 ml
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Fresh Herbs – Thyme and Rosemary, chopped
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Bay Leaf
Vegetables
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Small Tomatoes (different types)
Risotto Milanese
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Rice, Arborio 300 g
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Shallots, finely chopped 80 g
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Olive Oil 50 ml
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Knorr Vegetable Bouillon 1.2 l
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Parmesan Cheese, grated 80 g
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Saffron Threads 500 mg
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Butter 50 g
Plating
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Parsley 100 g
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Garlic Cloves 2 pc
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Lemon (whole fruit, for the zest) 2 pc
Preparation
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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.
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Vegetables
- Cut the tomatoes and dry them on a low temperature (80°C) in the oven until they are half dried.
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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.
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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.
