Although this is not a dish usually cooked by mere mortals, the minds behind Hugo’s menu have granted access to their delicious Ossobuco recipe. Feel like flexing your culinary skills today? Here’s everything you need to know!
Ingredients (2 servings)
600-700 g Ossobuco ( cross-cut veal shank)
150 g Arborio Rice
Bouquet garni (onion, carrot, celery, rosemary, thyme, bay leaf)
Demi-glace powder for the sauce
12 cups of chicken stock
4-5 knobs of butter
Salt and pepper
Season the Ossobuco with salt and pepper and dust very lightly with flour.
Place some oil into a skillet over medium heat. Put the Ossobuco in and sear until nicely browned on both sides. Remove the meat, and in the same skillet, add the onion, carrot and celery and sauté until soft.
Place rosemary, thyme and bay leaf inside a cheesecloth secured with string. Add your bouquet garni and 2 cups of chicken stock in a pot and bring to a boil.
Reduce the heat to minimum setting, add your meat, cover and simmer for 2 hours or until the meat is falling off the bone. Add more stock if necessary. Meanwhile prepare your demi-glace sauce adding the rosemary sprigs.
To prepare your risotto, warm 8 cups of chicken stock in a saucepan over a low heat.
15-20 minutes prior to serving, heat some oil and a knob of butter in a separate pan, over low heat.
Add the rice and keep stirring.
After a minute, start adding a ladle of hot stock and a pinch of salt. Keep adding ladleful’s of stock and keep stirring. Allow each ladleful to be absorbed before adding the next which will take around 15 minutes until the rice is soft but with a slight bite.
Finally, add another knob of butter