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Osso Bucco with Risotto Milanese
A classic dish of the Lombardy region in Italy, the Osso Bucco with risotto Milanese is an Italian mothers cooking. A slow braised veal shank with saffron risotto. Tomato pronto makes this dish quicker and easier to prepare. Get cooking on this recipe today!
Ingredients
Osso Bucco with Risotto Milanese
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Rs0.0
Osso Bucco:
Veal shanks
/pc
10.0 pc
0%
Salt
/g
5.0 g
0%
Black pepper, cracked
/g
5.0 g
0%
Rafhan Corn Oil (1x16L)
/ml
30.0 ml
0%
Onion, thinly sliced
/g
200.0 g
0%
Carrot, slices
/g
150.0 g
0%
Garlic, finely chopped
/g
5.0 g
0%
Tomato puree
/g
500.0 g
0%
Hot water
/ml
201.2 ml
0%
Knorr Professional Demi Glace Base (6x1kg)
/g
1.0 g
0%
Bay leaves
/pc
3.0 pc
0%
Fresh thyme
/pc
2.0 pc
0%
Fresh rosemary
/pc
2.0 pc
0%
Vegetables:
Cherry tomato, mixed
/g
250.0 g
0%
Risotto Milanese:
Olive oil
/ml
50.0 ml
0%
Shallots, finely chopped
/g
80.0 g
0%
Arborio rice
/g
300.0 g
0%
Saffron threads
/g
1.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
5.0 g
0%
Hot water
/ml
1.2 ml
0%
Butter
/g
50.0 g
0%
Parmesan cheese, grated
/g
80.0 g
0%
Gremolata:
Parsley, finely chopped
/g
100.0 g
0%
Garlic, minced
/pc
2.0 pc
0%
Lemon, zest
/pc
2.0 pc
0%
/
Osso Bucco:
-
Veal shanks 10.0 pc
-
Salt 5.0 g
-
Black pepper, cracked 5.0 g
-
Onion, thinly sliced 200.0 g
-
Carrot, slices 150.0 g
-
Garlic, finely chopped 5.0 g
-
Tomato puree 500.0 g
-
Hot water 201.2 ml
-
Bay leaves 3.0 pc
-
Fresh thyme 2.0 pc
-
Fresh rosemary 2.0 pc
Vegetables:
-
Cherry tomato, mixed 250.0 g
Risotto Milanese:
-
Olive oil 50.0 ml
-
Shallots, finely chopped 80.0 g
-
Arborio rice 300.0 g
-
Saffron threads 1.0 g
-
Hot water 1.2 ml
-
Butter 50.0 g
-
Parmesan cheese, grated 80.0 g
Gremolata:
-
Parsley, finely chopped 100.0 g
-
Garlic, minced 2.0 pc
-
Lemon, zest 2.0 pc
Preparation
-
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.
-
Vegetables:
- Cut the tomatoes and dry the on a low temperature (80 degrees Celsius) in the oven until they are half dried.
-
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.
-
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.
