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Osso Bucco with Risotto Milanese

Apart from Spaghetti and Risotto rice, Osso Bucco is of popularity when it comes to Italian cuisine and that should be indispensable in your Western menu.

Osso Bucco with Risotto Milanese

Ingredients

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Osso Bucco

Vegetables

  • Different Types of Small Tomatoes

Risotto Milanese

  • Arborio Rice 300.0 g
  • Shallot, finely chopped 80.0 g
  • Olive Oil 50.0 ml
  • Vegetable Bouillon 1.2 l
  • Parmesan Cheese, grated 80.0 g
  • Saffron Threads 0.5 g
  • Butter 50.0 g

Gremolata

  • Parsley 100.0 g
  • Garlic Clove 2.0 pc
  • Zest of Lemon (whole fruit) 2.0 pc

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.
    • Deglaze with red wine.
    • Add Tomato Ketchup and Knorr Demi-Glace.
    • 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.
    • Add the vegetable bouillon in small steps.
    • 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.