Ingredients
Ingredients for 10 servings:
- 1.5kg Ardo rice
- 100g Ardo shallots
- 30g Ardo Garlic diced
- 500g Ardo Soffritto mix
- 20g Ardo Provence herb mix
- 3 bay leaves
- 10 veal shank
- 1L veal stock + 1 dl
- 1L passata
- ½ bottle white wine + 1 glas
- 100g Parmesan
- 1 orange
- 2dl cream
- 100g butter
- 50g flower
- Pepper and salt
- Olive oil
Allergens
Celery
Milk
Preparation
- Season the veal shanks and put some flower on. Fry them in olive oil. Take them out of the pan and add the soffritto, Provence herbs and 20g garlic, fry for some minutes, add the white wine and veal shanks, let boil for 5 minutes and add now also the passata, veal stock and bay leaves.
- Cover the pan or oven tray and ovenbake the osso bucco till tender. 2-3hours.
- Stir-fry shallots & rest of the garlic in some olive oil, add on glass of white wine, bring to boil, now also add 1dl of veal stock and the cream.
- Add now the butter and parmesan cheese. Heat up the rice in the steamer (5’) and mix it with the risotto sauce, check temperature and season pepper and salt. Serve the osso bucco with the risotto, finish with some parmesan cheese and orange or lemon zest.
