Name: Osso Bucco with Risotto Milanese
Yield: 10
Ingredients: 10.0pc Veal shanks; 5.0g Salt; 5.0g Black pepper, cracked; 30.0ml Rafhan Corn Oil (1x16L); 200.0g Onion, thinly sliced; 150.0g Carrot, slices; 5.0g Garlic, finely chopped; 500.0g Tomato puree; 201.2ml Hot water; 1.0g Knorr Professional Demi Glace Base (6x1kg); 3.0pc Bay leaves; 2.0pc Fresh thyme; 2.0pc Fresh rosemary; 250.0g Cherry tomato, mixed; 50.0ml Olive oil; 80.0g Shallots, finely chopped; 300.0g Arborio rice; 1.0g Saffron threads; 5.0g Knorr Professional Chicken Stock Powder (6x1kg); 1.2ml Hot water; 50.0g Butter; 80.0g Parmesan cheese, grated; 100.0g Parsley, finely chopped; 2.0pc Garlic, minced; 2.0pc Lemon, zest

A classic dish of the Lombardy region in Italy, the Osso Bucco with risotto Milanese is an Italian mothers cooking. A slow braised veal shank with saffron risotto. Tomato pronto makes this dish quicker and easier to prepare. Get cooking on this recipe today!

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Preparation

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, add tomato puree.
- Prepare Knorr Professional Demi Glace Base, by simmer with hot water until just dissolved and add to the shanks.
- 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.
Vegetables:
- Cut the tomatoes and dry the on a low temperature (80 degrees Celsius) in the oven until they are half dried.
Risotto Milanese:
- Fry the chopped shallots in olive oil without coloring. Add the rice and fry it gently for 2 minutes.
- Add the saffron.
- Dilute Knorr Professional Chicken Stock Powder, in hot water and add in small steps to the rice. 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.
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.

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Osso Bucco with Risotto Milanese

Ingredients

Osso Bucco:

Vegetables:

Risotto Milanese:

Gremolata:

Preparation

Osso Bucco:

Vegetables:

Risotto Milanese:

Gremolata:

Plating:

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Osso Bucco with Risotto Milanese

Ingredients