Oven-baked ossobuco with shallots, Milanino tomatoes, salted capers and Italian herbs, with risotto and olive tapenade

> 60 minutes
veal knuckles (shank)
oven roasted
edgar buhrs culinair


Brown the veal knuckles in olive oil in a pan over a moderate heat. Add the shallots and sauté. Add tomato purée and tomatoes. Pour in the white wine, veal stock and water. Add salt and pepper and coarsely cut fresh Italian herbs. Cook over a low heat for about 90 minutes.

For the risotto: Gently sauté the garlic and onion in olive oil. Add the risotto rice and briefly stir through. Add the chicken stock and salt. Cook on a low heat for about 15 minutes, stirring occasionally. Once the rice has cooked, stir in the tapenade and parsley. Garnish the risotto with the black olives.

Place the veal knuckles on 4 hot plates and distribute the salted capers over them. Spoon over some of the sauce and garnish.

Add the risotto to the plates.


  • 4 pieces veal knuckles (shank)
  • 2 tbsp olive oil
  • 250 g shallots (half rings)
  • 15 g Italian herbs
  • 1 tbsp tomato purée
  • 200 g Milanino tomatoes (mini pomodori)
  • 100 ml veal stock
  • 200 ml white wine
  • 100 ml water
  • Salt and pepper
  • 2 tbsp salted capers

For the risotto:

  • 200 g risotto rice
  • 1 tbsp olive oil
  • 1 clove of garlic
  • 2 tbsp chopped onion
  • Approximately 600 ml chicken stock
  • 3 tbsp tapenade
  • 3 tbsp fresh parsley
  • 4 tbsp black olives

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