Osso Bucco

Yield Serves 4

Sous Vide Temperature 176° F

Sous Vide Time 24 to 36 hours

Active Cooking Time 1 hour 15 minutes

To Make Ahead: Shanks can be rapidly chilled in ice bath and hen refrigerated in zipper-lock bag after step 6 for up to 3 day. To reheat, return sealed bag to water bath set to 176° F for 1 hour and then proceed with step 7.

Ingredients:

• 1 large onion (280 grams), chopped
• 2 Carrots (160 grams), peeled and chopped
• 2 celery ribs (120 grams), chopped
• 8 cloves garlic (40 grams), minced
• 1 14.5-ounce can (411 grams) diced tomatoes, drained
• 4 12-ounce (340 grams) veal shanks, 2 inches thick, trimmed and tied around equator
• Salt and pepper
• ¼ cup (56 grams) vegetable oil
• 2 tablespoons (32 grams) tomato paste
• ¼ cups (290 grams) dry white wine
• 4 bay leaves (3 grams)
• ¼ cup (5 grams) chopped fresh parsley

Directions:

1. Using sous vide circulator, bring water to 176° F in 7-quart container.
2. Pulse onion, carrots, celery, and garlic in food processor until finely chopped, 12 to 14 pulses, transfer to bow. Pulse tomatoes in now-empty processor until finely chopped, 8 to 10 pulses.
3. Pat shanks dry with paper towels and season with salt and paper. Heat 2 tablespoons (29 grams) oil in 12-inch skillet over medium-high heat until just smoking. Brown shanks 3 to 4 minutes per side transfer to plate.
4. Heat remaining 2 tablespoons (29 grams) oil in now-empty skillet over medium heat until shimmering. Add vegetable mixture, ¾ teaspoon (2 grams) pepper and cook until softened and lightly browned, 16 to 20 minutes.
5. Stir tomato paste and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, and cook until almost completely evaporated, 4 to 6 minutes. Stir tomatoes and cook until mixture is thick and lightly browned, 16 to 20 minutes.
6. Transfer mixture to 2-gallon zipper-lock freezer bag. Add shanks and bay leaves and toss to cot. Arrange shanks in single layer and seal bag, pressing out as much air as possible. Place bag into second 2-gallon zipper lock freezer bag and seal bag. Gently lower bag into prepared water bath until shanks are fully submerged and then clip top corner of bag to side of water bath container , allowing remaining air bubbles to rise to the top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 24 hours or up to 26 hours.
7. Transfer shanks to serving dish, leaving sauce in bag. Discard bay leaves. Stir parsley into sauce and season with salt and pepper to taste. Pour sauce over shanks and serve.

Recipe from: America's Test Kitchen, Sous-Vide for Everybody

Notes:

Osso Buco is a classic Milanese dish of braised veal shanks in a hearty sauce of vegetables, wine, and tomato. While the ingredients are simple, the resulting flavors are rich and satisfying. That's because veal shanks contain a significant amount of fatty marrow. The marrow renders as the shanks braise, contributing earthy flavor to the sauce and effectively basting the meat in its own fat. Traditional preparations require hours of babysitting the stove or oven. By cooking our osso buco sous vide we make this dish relatively hands-off. First, we presear the shanks to develop some good browning in our pan and on our meat. We reduce a sauce of onion, carrot, celery, garlic, wine, and tomato to create a paste, which we throw right into the bag with our shanks. As the shanks cook, juices accumulate and rehydrate the paste, resulting in a velvety sauce with tons of meaty flavor. After 24 hours, nearly all the fat and collagen have been rendered and we're left with for tender fall-apart meat. Be sure to double-bag the shanks to protect against seam failure