Osso Bucco with Risotto Milanese
This Osso Bucco with risotto Milanese, is a classic Italian staple.

Ingredients
Sauce
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Shallot, chopped 200.0 g
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Carrot, cut in brunoise (cubes) 150.0 g
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Garlic, finely chopped 5.0 clove
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White Wine 100.0 ml
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Fresh Herbs (Thyme and Rosemary), chopped
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Bay Leaf
Making Osso Bucco
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Veal Shanks 10.0 pc
Preparing Vegetables
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Small Tomatoes (different types)
How to Make Risotto Milanese
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Arborio Rice 300.0 g
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Shallot, finely chopped 80.0 g
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Olive Oil 50.0 ml
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Vegetable Bouillon 1.2 l
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Parmesan Cheese, grated 80.0 g
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Saffron Threads 0.5 g
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Butter 50.0 g
Preparing Gremolata
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Parsley 100.0 g
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Garlic 2.0 clove
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Lemon (zest) 2.0 pc
Preparation
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Sauce
- Get all ingredients ready.
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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.
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Preparing 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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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.
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Preparing 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.