Osso Bucco with Risotto Milanese

Name: Osso Bucco with Risotto Milanese
Yield: 10
Ingredients: 200.0g Shallot, chopped; 150.0g Carrot, cut in brunoise (cubes); 5.0clove Garlic, finely chopped; 100.0ml White Wine; 1.2l Knorr Tomato Pronto Sauce 2kg; 200.0ml Knorr Demi Glace 1kg; 0.0g Fresh Herbs (Thyme and Rosemary), chopped; 0.0g Bay Leaf; 10.0pc Veal Shanks; 0.0g Small Tomatoes (different types); 300.0g Arborio Rice; 80.0g Shallot, finely chopped; 50.0ml Olive Oil; 1.2l Vegetable Bouillon; 80.0g Parmesan Cheese, grated; 0.5g Saffron Threads; 50.0g Butter; 100.0g Parsley; 2.0clove Garlic; 2.0pc Lemon (zest)

Osso Bucco with Risotto Milanese – - Recipe

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

...

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
Knorr Tomato Pronto Sauce 2kg 1.2 l
Knorr Tomato Pronto Sauce 2kg

2 8 Points

Product is added to favourites

You should login to add product as favourites

Per Piece RP127,200

Per Carton (6) RP763,200

List Price* Product not available.
Knorr Tomato Pronto Sauce 2kg added to cart
Buy now

x

Please select an online store

Blibli

Lazada

Shopee

Ralali
Product not available.
Knorr Demi Glace 1kg 200.0 ml
Knorr Demi Glace 1kg

2 9 Points

Product is added to favourites

You should login to add product as favourites

Per Piece RP143,950

Per Carton (6) RP863,700

List Price* Product not available.
Knorr Demi Glace 1kg added to cart
Buy now

x

Please select an online store

Blibli

Tokopedia

Lazada

Shopee

Ralali
Product not available.
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

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.

I work in ...

Osso Bucco with Risotto Milanese