Sous-Vide Osso Buco

Name: Sous-Vide Osso Buco
Prep time: 30 min
Cook time: 12 h 40 min
Total time: 12 h 40 min
Yield: 4 portions
Ingredients: 4 pieces veal shank; 2 pinches salt; 2 pinches ground black pepper; 1 tbsp all-purpose flour; 3 tbsp vegetable oil; 1 garlic clove; 2 oz yellow onion; 1 oz extra virgin olive oil; 7 oz leeks; 1 pinch ground sweet paprika; 2 oz tomato paste; 7 oz red wine; water; 1 oz lemon juice; fresh parsley leaves

4.1 (7 ratings)

Difficulty medium

Preparation time 30 min

Total time 12h 40 min

Serving size 4 portions

Ingredients

4 pieces veal shank, bone in (approx. 6-7 oz ea., 4 in. x 6 in.)
2 pinches salt
2 pinches ground black pepper
1 tbsp all-purpose flour, to dust
3 tbsp vegetable oil, to fry
1 garlic clove
2 oz yellow onion, cut in pieces
1 oz extra virgin olive oil
7 oz leeks, white part only, in slices (1 in.)
1 pinch ground sweet paprika
2 oz tomato paste
7 oz red wine
water to fully submerge bags (not higher than max. fill mark)
1 oz lemon juice, freshly squeezed (approx. ½ lemon) (see Tip)
or 1 tsp ascorbic acid (vitamin C powder)
fresh parsley leaves, chopped, to garnish

Nutrition: per 1 portion
Calories: 2147.5 kJ / 513.3 kcal
Protein: 40.3 g
Carbohydrates: 12.5 g
Fat: 28.8 g
Saturated Fat: 7.3 g
Fibre: 1.5 g
Sodium: 0.3 mg