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.

Ingredients
Osso Bucco with Risotto Milanese
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AED0.0
Osso Bucco:
Veal, shank
/pc
10.0 pc
0%
Salt & Pepper
/g
5.0 g
0%
Knorr Professional Demi Glace Sauce (6x750g)
/g
2.0 g
0%

Water
/ml
180.0 ml
0%
Bouquet garni (thyme, bay leaves)
/pc
2.0 pc
0%
Knorr Professional Tomato Pronto (6x2kg)
/kg
1.2 kg
0%

Oil
/ml
30.0 ml
0%
Vegetables:
Cherry tomato, halves
/g
250.0 g
0%
Risotto Milanese:
Shallots, brunoise
/g
80.0 g
0%
Italian Risotto Rice
/g
300.0 g
0%
Olive oil
/ml
50.0 ml
0%
Knorr Professional Vegetable Bouillon Powder (6x1kg)
/g
15.0 g
0%

Hot Water
/l
1.2 l
0%
Parmesan Cheese
/g
80.0 g
0%
Butter
/g
50.0 g
0%
Saffron strands
/g
1.0 g
0%
Gremolata:
Parsley, chopped
/g
100.0 g
0%
Lemon zest
/g
5.0 g
0%
Garlic, diced
/g
4.0 g
0%
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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
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 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.
-
Vegetables:
- Cut the tomatoes and dry them on a low temperature (80°C) 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 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.
-
Gremolata:
- Chop the parsley and the garlic.
- Mix with the zest of the lemons.
-
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.