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. Knorr Tomato Pronto makes this dish quicker and easier to prepare. Get cooking on this recipe today!
Ingredients
Osso Bucco;
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Veal shanks 10 pc
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Salt 5 g
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Black pepper, cracked 5 g
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Onion, thinly sliced 200 g
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Carrot, slices 150 g
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Garlic, finely chopped 5 g
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Water,hot 201.2 ml
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Bay leaves 3 pc
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Fresh thyme 2 pc
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Fresh rosemary 2 pc
Vegetables:
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Cherry tomato, mixed 250 g
Risotto Milanese:
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Olive oil 50 ml
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Shallots, finely chopped 80 g
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Arborio rice 300 g
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Saffron threads 1 g
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Water,hot
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Butter 50 g
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Parmesan cheese, grated 80 g
Gremolata:
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Parsley, finely chopped 100 g
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Garlic, minced 2 pc
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Lemon, zest 2 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 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.
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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 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.
