Osso Bucco with Risotto Milanese
A slow braised veal shank with saffron risotto, this classic dish is an Italian favourite. Try the Osso Bucco with risotto milanese recipe today.
Ingredients
Osso Bucco:
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Salt 5.0 g
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Olive oil 80.0 ml
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Onions, sliced 200.0 g
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Garlic - finley chopped 5.0 g
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Carrot, sliced 150.0 g
Risotto Milanese:
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Olive oil
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Red onions, finely chopped 80.0 g
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Arborio rice 300.0 g
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Saffron threads 1.0 g
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Astra Fat Spread (1x5KG) 50.0 g
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Parmesan cheese, grated 80.0 g
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Salt
Gremolata:
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Parsley, chopped 100.0 g
Preparation
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Osso Bucco:
- Season the veal shanks with salt and pepper. Fry the shanks in 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.
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Vegetables:
- Cut the tomatoes and dry the on a low temperature (80 degrees Celsius) in the oven until they are half dried.
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Risotto Milanese:
- Fry the chopped onions in olive oil without coloring. Add the rice and fry it gently for 2 minutes.
- Add the saffron.
- Dilute Knorr Aromat Seasoning Powder, in hot water and add in small steps to the rice. Stir on a low fire.
- When the vegetable stock is soaked into the rice and the rice is “all dente” add the Astra Fat Spread and the parmesan cheese.
- Season if necessary with salt.
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Gremolata:
- Chop the parsley and the garlic.
- Mix with the zest of the lemons.
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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.
