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Osso Bucco

  • Veal Shanks 1800 g
  • Salt 20 g
  • Pepper, milled 5 g

Demi-Glace Sauce

Sauce

  • Shallots, chopped 200 g
  • Carrot, brunoised 150 g
  • Garlic, chopped 50 g
  • White Wine 100 g
  • Demi-Glace Sauce 200 g
  • Thyme, chopped 5 g
  • Rosemary, chopped 5 g
  • Bay Leaf 1 pc

Vegetables

  • Red Cherry Tomato, cut in half 150 g
  • Yellow Cherry Tomato, cut in half 150 g
  • Sea Salt 15 g
  • Sugar 30 g
  • Pepper, milled 4 g
  • Olive Oil 150 g

Risotto Milanese

Gremolata

  • Parsley, chopped 100 g
  • Garlic, chopped 30 g
  • Lemon, zested 2 pc
  1. Osso Bucco

    • Season the veal shank with salt and pepper.
    • Sear the veal shank till brown.
  2. Demi-Glace Sauce

    • In a pot mix all the ingredients together and bring to boil.

  3. Sauce

    • Caramelized onion, garlic and carrots.
    • Deglaze with white wine.
    • Add in tomato sauce, demi-glace sauce, 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.
    • Mix the sauce, sieve and season.
  4. Vegetables

    • Pre-heat oven at 80 degree Celsius.
    • Lay tomato on a flat tray, season it and drizzle olive oil.
    • Let it bake for 45mins till semi dried.
  5. Risotto Milanese

    • Sweat shallots with olive oil.
    • Add the rice and sweat it gently for 2 minutes.
    • Add the saffron, Knorr concentrate chicken bouillon and 200ml water.
    • Add water gradually.
    • Cook under low fire till rice is al dente.
    • Fold in butter and parmesan cheese.
    • When the bouillon is soaked into the rice and the rice is “all dente”, add the butter and the parmesan cheese.
  6. Gremolata

    • Mix all the ingredients together.

  7. Before Serving

    • 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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