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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!
Main Course
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.
