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Osso Bucco


  • Different types of small tomatoes

Risotto Milanese

  • Butter 50.0 g
  • Saffron threads 0.5 g
  • Parmesan Cheese, grated 80.0 g
  • Vegetable stock 1.2 l
  • Olive Oil 50.0 ml
  • Shallots, finely chopped 80.0 g
  • Arborio rice 300.0 g


  • Garlic 2.0 clove
  • Parsley 100.0 g
  • Lemon Zest 2.0 item

This Osso Bucco with risotto Milanese, is a classic Italian staple.



  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, then add thyme and bay leaves.
    • Add chopped tomato and Knorr Demi-Glace, season with salt and pepper, 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 colouring.
    • Add the rice and fry it gently for 2 minutes.
    • Add the saffron.
    • Add the vegetable stock in small steps.
    • Stir on a low fire.
    • When the stock 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.

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