Please select your country
Help us show relevant products and prices based on your location
Bahrain
Kuwait
Oman
Qatar
Saudi Arabia
United Arab Emirates
Osso Bucco with Risotto Milanese
This Osso Bucco with risotto Milanese, is a classic Italian staple.
Main courses
Ingredients
Sauce
-
Shallot, chopped 200.0 g
-
Carrot, cut in brunoise (cubes) 150.0 g
-
Garlic, finely chopped 5.0 clove
-
White Wine 100.0 ml
-
Fresh Herbs (Thyme and Rosemary), chopped
-
Bay Leaf
Making Osso Bucco
-
Veal Shanks 10.0 pc
Preparing Vegetables
-
Small Tomatoes (different types)
How to Make Risotto Milanese
-
Arborio Rice 300.0 g
-
Shallot, finely chopped 80.0 g
-
Olive Oil 50.0 ml
-
Vegetable Bouillon 1.2 l
-
Parmesan Cheese, grated 80.0 g
-
Saffron Threads 0.5 g
-
Butter 50.0 g
Preparing Gremolata
-
Parsley 100.0 g
-
Garlic 2.0 clove
-
Lemon (zest) 2.0 pc
Preparation
-
Sauce
- Get all ingredients ready.
-
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.
-
Preparing Vegetables
- Cut the tomatoes and dry the on a low temperature (80 degrees Celsius) in the oven until they are half dried.
-
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.
-
Preparing Gremolata
- Chop the parsley and the garlic.
- Mix with the zest of the lemons.
-
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.
