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Sauce

Making Osso Bucco

  • Veal Shanks 10 pc

Preparing Vegetables

  • Small Tomatoes (different types)

How to Make Risotto Milanese

  • Arborio Rice 300 g
  • Shallot, finely chopped 80 g
  • Olive Oil 50 ml
  • Vegetable Bouillon 1.2 l
  • Parmesan Cheese, grated 80 g
  • Saffron Threads 0.5 g
  • Butter 50 g

Preparing Gremolata

  • Parsley 100 g
  • Garlic 2 clove
  • Lemon (zest) 2 pc
  1. Sauce

    • Get all ingredients ready.

  2. Making 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.
    • Deglaze with white wine.
    • Add Tomato Pronto and Knorr Demi-Glace.
    • 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.
  3. Preparing Vegetables

    • Cut the tomatoes and dry the on a low temperature (80 degrees Celsius) in the oven until they are half dried.
  4. How to Make Risotto Milanese

    • Fry the chopped shallots in olive oil without coloring.
    • Add the rice and fry it gently for 2 minutes.
    • Add the saffron.
    • Add the vegetable bouillon in small steps.
    • 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.
  5. Preparing Gremolata

    • Chop the parsley and the garlic.
    • Mix with the zest of the lemons.
  6. 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.
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