Ingredients
Osso Bucco:
-
Veal shanks 10 pc
-
Salt 5 g
-
Black pepper, cracked 5 g
-
Onion, thinly sliced 200 g
-
Carrot, slices 150 g
-
Garlic, finely chopped 5 g
-
Tomato puree 500 g
-
Hot water 201.2 ml
-
Bay leaves 3 pc
-
Fresh thyme 2 pc
-
Fresh rosemary 2 pc
Vegetables:
-
Cherry tomato, mixed 250 g
Risotto Milanese:
-
Olive oil 50 ml
-
Shallots, finely chopped 80 g
-
Arborio rice 300 g
-
Saffron threads 1 g
-
Hot water 1.2 ml
-
Butter 50 g
-
Parmesan cheese, grated 80 g
Gremolata:
-
Parsley, finely chopped 100 g
-
Garlic, minced 2 pc
-
Lemon, zest 2 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.
