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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

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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Osso Bucco with Risotto Milanese – - Recipe

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

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.
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