Osso Bucco with Risotto Milanese

Name: Osso Bucco with Risotto Milanese
Yield: 10
Ingredients: 200.0g Shallot, chopped; 150.0g Carrot, cut in brunoise (cubes); 5.0clove Garlic, finely chopped; 100.0ml White Wine; 1.2l Knorr Tomato Pronto Sauce 2kg; 200.0ml Knorr Demi Glace 1kg; 0.0g Fresh Herbs (Thyme and Rosemary), chopped; 0.0g Bay Leaf; 10.0pc Veal Shanks; 0.0g Small Tomatoes (different types); 300.0g Arborio Rice; 80.0g Shallot, finely chopped; 50.0ml Olive Oil; 1.2l Vegetable Bouillon; 80.0g Parmesan Cheese, grated; 0.5g Saffron Threads; 50.0g Butter; 100.0g Parsley; 2.0clove Garlic; 2.0pc Lemon (zest)

Osso Bucco with Risotto Milanese – - Recipe

This Osso Bucco with risotto Milanese, is a classic Italian staple.

...

Sauce

Shallot, chopped 200.0 g
Carrot, cut in brunoise (cubes) 150.0 g
Garlic, finely chopped 5.0 clove
White Wine 100.0 ml
Knorr Tomato Pronto Sauce 2kg 1.2 l
Knorr Tomato Pronto Sauce 2kg
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Blibli

Lazada

Shopee

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Knorr Demi Glace 1kg 200.0 ml
Knorr Demi Glace 1kg
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Tokopedia

Lazada

Shopee

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Fresh Herbs (Thyme and Rosemary), chopped
Bay Leaf

Making Osso Bucco

Veal Shanks 10.0 pc

Preparing Vegetables

Small Tomatoes (different types)

How to Make Risotto Milanese

Arborio Rice 300.0 g
Shallot, finely chopped 80.0 g
Olive Oil 50.0 ml
Vegetable Bouillon 1.2 l
Parmesan Cheese, grated 80.0 g
Saffron Threads 0.5 g
Butter 50.0 g

Preparing Gremolata

Parsley 100.0 g
Garlic 2.0 clove
Lemon (zest) 2.0 pc

Western

Beef & Lamb

Main courses

This Osso Bucco with risotto Milanese, is a classic Italian staple.

...

Preparation

Sauce
- Get all ingredients ready.
Making Osso Bucco
- 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 Tomato Pronto and Knorr Demi-Glace.
- Add herbs and bring to boil.
- Put the sauce together with shanks and vacuum in a vacuum bag.
- Prepare sous-vide for 6 hours on 85 degrees Celsius.
- 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.
Preparing Vegetables
- Cut the tomatoes and dry the on a low temperature (80 degrees Celsius) in the oven until they are half dried.
How to Make Risotto Milanese
- Fry the chopped shallots in olive oil without coloring.
- Add the rice and fry it gently for 2 minutes.
- Add the saffron.
- Add the vegetable bouillon in small steps.
- Stir on a low fire.
- When the bouillon is soaked into the rice and the rice is “all dente” add the butter and the parmesan cheese.
- Season if necessary with salt.
Preparing Gremolata
- Chop the parsley and the garlic.
- Mix with the zest of the lemons.
Plating
- Put the veal shank on 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.

Western

Beef & Lamb

Main courses

Osso Bucco with Risotto Milanese

Ingredients