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Sous-Vide Osso Buco

Sous-Vide Osso Buco
4.2 12 ratings
Prep. 30 min
Total 12 h 40 min
4 portions
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Ingredients

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

Difficulty

medium

Nutrition per 1 portion

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

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