Ingredients
Osso Bucco:
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Veal shanks 10.0 pc
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Salt 5.0 g
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Black pepper, cracked 5.0 g
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Onion, thinly sliced 200.0 g
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Carrot, slices 150.0 g
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Garlic, finely chopped 5.0 g
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Tomato puree 500.0 g
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Hot water 201.2 ml
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Bay leaves 3.0 pc
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Fresh thyme 2.0 pc
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Fresh rosemary 2.0 pc
Vegetables:
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Cherry tomato, mixed 250.0 g
Risotto Milanese:
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Olive oil 50.0 ml
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Shallots, finely chopped 80.0 g
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Arborio rice 300.0 g
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Saffron threads 1.0 g
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Hot water 1.2 ml
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Butter 50.0 g
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Parmesan cheese, grated 80.0 g
Gremolata:
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Parsley, finely chopped 100.0 g
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Garlic, minced 2.0 pc
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Lemon, zest 2.0 pc
Preparation
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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, add tomato puree.
- Prepare Knorr Professional Demi Glace Base, by simmer with hot water until just dissolved and add to the shanks.
- 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.
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Vegetables:
- Cut the tomatoes and dry the on a low temperature (80 degrees Celsius) in the oven until they are half dried.
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Risotto Milanese:
- Fry the chopped shallots in olive oil without coloring. Add the rice and fry it gently for 2 minutes.
- Add the saffron.
- Dilute Knorr Professional Chicken Stock Powder, in hot water and add in small steps to the rice. 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.
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Gremolata:
- Chop the parsley and the garlic.
- Mix with the zest of the lemons.
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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.
