Recipe: Sous Vide Osso Buco
Posted by : Alex Mills /
Are you looking to be adventurous with your palette and try something new? Have you ever had veal before? If not, we are so excited for you to try it! We love this recipe. It was included in our Valentine's Day Guide and it pairs nicely with something hardier such as mashed potatoes and a nice smoked cocktail. We, of course, are sharing the Sous Vide version of the Osso Bucco because it makes the meat extra tender. Let us know what you think, and as always tag us in your creations on Facebook or Instagram @GramercyKitchenCo.
Sous Vide Osso Buco
2 veal shanks
Flaked sea salt
Extra virgin olive oil
1 yellow onion, chopped
2 celery stalks, chopped
1 fennel bulb, chopped
3 cloves garlic, crushed
½ cup tomato paste
1 cup dry white wine
1 bay leaf
Sprinkle dried thyme
A couple grinds of fresh cloves
1 lemon, zested
1 cup of parsley leaves
Small clove garlic
Flaked sea salt
Prepare water bath. 176F We recommend covering your water bath with water balls for the full 24 hours to protect your machine from steam.
Process the carrots, onions, celery, fennel and tomato paste into a chunky paste with a food processor. Season to taste with salt, pepper and garlic powder. (We recommend garlic powder as fresh garlic doesn't always respond well to the sous vide technique.)
Season meat generously with salt and pepper and tie around the edge with butcher twine to help the cuts stay together during cooking and serving. Sear meat on high heat in a high smoke point oil for 2 minutes per side. Set aside.
Add wine to the same pan to deglaze and then add veggie mixture. Sauté veggie mixture and reduce by half until it forms a paste.
Add seared osso buco and veggies into a sous vide bag together and seal using a vacuum sealer, or using water displacement method. If using freezer bags with WDM for this particular recipe, we recommend double-bagging due to the long cooking time. Cook in heated water bath for 24 hours.
Right before the osso buco is done, prepare the gremolata. Using our mortar and pestle, add the parsley, garlic, salt and lemon zest to our mortar bowl. Grind into a coarse paste and set aside.
Once the cooking cycle has finished, remove the osso buco from the water bath. Open up the bag. Using tongs, carefully remove the osso buco from the bag and set aside.
Pour the sauce and meat drippings from the bag into a pan. Add another splash of white wine and cook further to reduce to a thick sauce. Once the sauce reaches the desired consistency, add a thick pat of butter and stir until incorporated.
Plate the osso buco, cover with sauce. Serve and enjoy.