Ossobuco alla Milanese with gremolata

Name: Ossobuco alla Milanese with gremolata
Ingredients: 10 units.items Veal ossobuco Vitender; Salt and pepper; Clarified butter; 50 g Mirepoix (onion, carrot, and celery); 50 g Tomato paste; 2 White wine (pinot blanc); 7.5 Knorr Professional Bound Veal Jus; 0.5 Olive oil; 35 g Knorr Professional Liquid Concentrate Chicken; 40 g Shallots; 40 g Celery; 1 White wine; 400 g Risotto rice; 0.5 g saffron; 80 g Parmesan cheese (finely grated); 2 units.items Garlic cloves; 50 g Flat-leaf parsley; 25 g celery leaf; 1 units.items Lemon; 20 g crispy baked sourdough bread crumbs

Classic Italian dish made with, among other things, Knorr Professional Bound Veal Jus and Knorr Professional Liquid Concentrate Chicken.

Recipe for 10 people.

Ingredients

10units.itemsVeal ossobuco Vitender

Salt and pepper

Clarified butter

50gMirepoix (onion, carrot, and celery)

50gTomato paste

2White wine (pinot blanc)

7.5Knorr Professional Bound Veal Jus

0.5Olive oil

35gKnorr Professional Liquid Concentrate Chicken

40gShallots

40gCelery

1White wine

400gRisotto rice

0.5gsaffron

80gParmesan cheese (finely grated)

2units.itemsGarlic cloves

50gFlat-leaf parsley

25gcelery leaf

1units.itemsLemon

20gcrispy baked sourdough bread crumbs

Preparation

Press the marrow out of the veal shanks and rinse with water.
Season the shanks with salt and pepper and brown them in the clarified butter.
Remove them from the pan, add the mirepoix, and deglaze with the white wine.
Add the tomato paste and then the veal jus.
Bring everything to a boil and return the shanks to the pan.
Braise the shanks for 2.5 hours in the pan with a lid on (or cook sous-vide at 92°C).
Remove the shanks from the pan, strain the sauce, and add the slices of marrow.

Bring 1.2 liters of water to a boil and add the Liquid Concentrate Chicken.
Heat the olive oil and sweat the shallot and celery in it without coloring.
Add the rice, deglaze with the wine, and let it reduce almost completely.
Add the chicken stock and saffron and stir until it comes to a boil.
Put a lid on the pan and place it in an oven at 185°C for 18 minutes.
Remove the risotto from the oven and mix the cheese into the risotto.

Chop the garlic and coarsely cut the parsley and celery leaves.
Grate the lemon zest over it and mix everything together.

Divide the saffron risotto and the lamb shanks over the plates.
Spoon the jus and marrow over the ossobuco and finish the dish with the gremolata and some crispy baked sourdough crumbs.