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Osso Bucco


  • Cherry Tomato, halves 250 g

Risotto Milanese


  • Parsley, chopped 100 g
  • Lemon zest 5 g
  • Garlic, diced 4 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, 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
  2. Vegetables

    • cut the tomatoes and dry the on a low temperature (80 degrees Celsius) 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 Bouillon, 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
  4. Gremolata

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