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Osso Bucco;

Vegetables:

  • Cherry tomato, mixed 250 g

Risotto Milanese:

Gremolata:

  • Parsley, finely chopped 100 g
  • Garlic, minced 2 pc
  • Lemon, zest 2 pc
  1. 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 Knorr Tomato Puree
    • Prepare Knorr 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.
  2. Vegetables:

    • Cut the tomatoes and dry the on a low temperature (80 degrees Celsius) in the oven until they are half dried.
  3. 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 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.
  4. Gremolata:

    • Chop the parsley and the garlic.
    • Mix with the zest of the lemons.
  5. 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.
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