Sous Vide Osso Buco

Ingredients for 2

• 2 cross-cut veal shanks, 1 1/4 to 2 inches thick

• 1 (14 1/2-ounce) can diced tomatoes

• 1 cup beef stock

• 1 cup finely diced onion

• 1/2 cup finely diced celery

• 1/2 cup finely diced carrot

• 1/2 cup red wine

• 1 bay leaf

• Kosher salt and freshly ground black pepper

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 142°F (61°C).

• Step 2

  Combine the veal shanks, tomatoes and their juice, beef stock, onion, celery, carrot, red wine, bay leaf, 2 teaspoons salt, and 1 teaspoon pepper in a large zipper lock or vacuum seal bag.

• Step 3

  Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 48 hours. Cover the water bath with plastic wrap to minimize water evaporation.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the veal shanks from the bag and transfer to a foil-lined broiler-safe baking sheet. Reserve the liquid and vegetables in the bag. Heat the broiler to high.

• Step 1

  Broil the shanks until golden brown, about 5 minutes. Transfer to a plate and keep warm for serving.

• Step 2

  Meanwhile, transfer cooking liquid and vegetables from the bag to a large saucepan. Skim off any accumulated fat. Bring the sauce to a rapid simmer over medium-high heat. Continue to simmer until the sauce thickens enough to coat the back of a spoon, about 10 minutes. Season to taste with salt and pepper.

• Step 3

  Serve the sauce with the veal shanks, topped with gremolata (see note).

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