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  3. Osso Bucco with Risotto Milanese
  1. Recipes from around the world made by Chefs for Chefs

Osso Bucco with Risotto Milanese

Osso Bucco with Risotto Milanese – - Recipe

Designed for professional chefs, check out this Osso Bucco with Risotto Milanese recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Tomato Pronto, Knorr Demi Glace Sauce and Knorr Vegetable Powder.

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Ingredients

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Osso Bucco:

Vegetables:

  • Cherry tomato, halves 250.0 g

Risotto Milanese:

Gremolata:

  • Parsley, chopped 100.0 g
  • Lemon zest 5.0 g
  • Garlic, diced 4.0 g

Designed for professional chefs, check out this Osso Bucco with Risotto Milanese recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Tomato Pronto, Knorr Demi Glace Sauce and Knorr Vegetable Powder.

...

Preparation

  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 Professional Tomato Pronto.
    • Prepare Knorr Professional 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 Professional Vegetable Bouillon 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.