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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
Osso Bucco with Risotto Milanese
Calculate the cost of this dish here:
Number of servings
−
+
Price of the dish on the menu
Total cost of the ingredients
₱74.0
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Ossobucco
Veal Shanks
/pc
10.0 pc
0%
Shallots, chopped
/g
200.0 g
0%
Carrot, cut in brunoise (cubes)
/g
150.0 g
0%
Garlic Cloves, finely chopped
/pc
5.0 pc
0%
White Wine
/ml
100.0 ml
0%
Knorr Napoli Tomato Sauce 750g
/l
1.2 l
0%
Knorr Demi Glace Sauce Mix 1kg
/ml
200.0 ml
0%
Fresh Herbs – Thyme and Rosemary, chopped
/g
0.0 g
0%
Bay Leaf
/pc
0.0 pc
0%
Vegetables
Small Tomatoes (different types)
/g
0.0 g
0%
Risotto Milanese
Rice, Arborio
/g
300.0 g
0%
Shallots, finely chopped
/g
80.0 g
0%
Olive Oil
/ml
50.0 ml
0%
Knorr Vegetable Bouillon
/l
1.2 l
0%
Parmesan Cheese, grated
/g
80.0 g
0%
Saffron Threads
/mg
500.0 mg
0%
Butter
/g
50.0 g
0%
Plating
Parsley
/g
100.0 g
0%
Garlic Cloves
/pc
2.0 pc
0%
Lemon (whole fruit, for the zest)
/pc
2.0 pc
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
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
-
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
-
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.
