Osso Bucco with Risotto Milanese
The only way to have veal shanks is fall-off-the-bone tender, complemented with a mouth-watering white wine sauce helped by Knorr Pronto Tomato. Served with perfectly prepared risotto, the melt-in-your mouth meat and luscious marrow is the perfect way to indulge your guests.
Ingredients
Osso Bucco with Risotto Milanese
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$383.2
Osso Bucco
Veal Shanks
/g
1800.0 g
0%
Salt
/g
20.0 g
0%
Pepper, milled
/g
5.0 g
0%
Demi-Glace Sauce
Knorr Demi Glace Brown Sauce Mix 1kg
/g
30.0 g
0%
Water
/g
300.0 g
0%
Sauce
Shallots, chopped
/g
200.0 g
0%
Carrot, brunoised
/g
150.0 g
0%
Garlic, chopped
/g
50.0 g
0%
White Wine
/g
100.0 g
0%
Knorr Pronto Tomato 2kg
/g
1200.0 g
0%
Demi-Glace Sauce
/g
200.0 g
0%
Thyme, chopped
/g
5.0 g
0%
Rosemary, chopped
/g
5.0 g
0%
Bay Leaf
/pc
1.0 pc
0%
Vegetables
Red Cherry Tomato, cut in half
/g
150.0 g
0%
Yellow Cherry Tomato, cut in half
/g
150.0 g
0%
Sea Salt
/g
15.0 g
0%
Sugar
/g
30.0 g
0%
Pepper, milled
/g
4.0 g
0%
Olive Oil
/g
150.0 g
0%
Risotto Milanese
Arborio Rice
/g
300.0 g
0%
Shallots, chopped
/g
80.0 g
0%
Olive Oil
/g
50.0 g
0%
Water
/g
1200.0 g
0%
Parmesan Cheese, grated
/g
80.0 g
0%
Saffron Threads
/g
0.5 g
0%
Butter
/g
50.0 g
0%
Knorr Concentrated Chicken Stock 1kg
/g
40.0 g
0%
Gremolata
Parsley, chopped
/g
100.0 g
0%
Garlic, chopped
/g
30.0 g
0%
Lemon, zested
/pc
2.0 pc
0%
/
Osso Bucco
-
Veal Shanks 1800.0 g
-
Salt 20.0 g
-
Pepper, milled 5.0 g
Demi-Glace Sauce
-
Water 300.0 g
Sauce
-
Shallots, chopped 200.0 g
-
Carrot, brunoised 150.0 g
-
Garlic, chopped 50.0 g
-
White Wine 100.0 g
-
Demi-Glace Sauce 200.0 g
-
Thyme, chopped 5.0 g
-
Rosemary, chopped 5.0 g
-
Bay Leaf 1.0 pc
Vegetables
-
Red Cherry Tomato, cut in half 150.0 g
-
Yellow Cherry Tomato, cut in half 150.0 g
-
Sea Salt 15.0 g
-
Sugar 30.0 g
-
Pepper, milled 4.0 g
-
Olive Oil 150.0 g
Risotto Milanese
-
Arborio Rice 300.0 g
-
Shallots, chopped 80.0 g
-
Olive Oil 50.0 g
-
Water 1200.0 g
-
Parmesan Cheese, grated 80.0 g
-
Saffron Threads 0.5 g
-
Butter 50.0 g
Gremolata
-
Parsley, chopped 100.0 g
-
Garlic, chopped 30.0 g
-
Lemon, zested 2.0 pc
Preparation
-
Osso Bucco
- Season the veal shank with salt and pepper.
- Sear the veal shank till brown.
-
Demi-Glace Sauce
- In a pot mix all the ingredients together and bring to boil.
-
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.
-
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.
-
Risotto Milanese
- Sweat shallots with olive oil.
- Add the rice and sweat it gently for 2 minutes.
- Add the saffron, Knorr concentrate chicken stock and 200ml water.
- Add water gradually.
- Cook under low fire till rice is al dente.
- Fold in butter and parmesan cheese.
- When the stock is soaked into the rice and the rice is “all dente”, add the butter and the parmesan cheese.
-
Gremolata
- Mix all the ingredients together.
-
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.
