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Osso Bucco:

  • Veal, shank 10.0 pc
  • Salt & Pepper 5.0 g
  • Water 180.0 ml
  • Bouquet garni (thyme, bay leaves) 2.0 pc
  • Oil 30.0 ml

Vegetables:

  • Cherry tomato, halves 250.0 g

Risotto Milanese:

  • Shallots, brunoise 80.0 g
  • Italian Risotto Rice 300.0 g
  • Olive oil 50.0 ml
  • Hot Water 1.2 l
  • Parmesan Cheese 80.0 g
  • Butter 50.0 g
  • Saffron strands 1.0 g

Gremolata:

  • Parsley, chopped 100.0 g
  • Lemon zest 5.0 g
  • Garlic, diced 4.0 g
  1. 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 Knorr Tomato Pronto.
    • Prepare Knorr Demi Glace Sauce, by simmering in hot water until just dissolved and add to the shanks.
    • Add herbs and bring to a boil.
    • Put the sauce together with shanks and seal in a vacuum bag. 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.
  2. Vegetables:

    • Cut the tomatoes and dry them on a low temperature (80°C) in the oven until they are half-dried.
  3. 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 Vegetable 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 al dente, add the butter and the parmesan cheese.
    • Season if necessary with salt.
  4. Gremolata:

    • Chop the parsley and the garlic.
    • Mix with the zest of the lemons.
  5. Plating:

    • Put the veal shank on a 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.