Osso Bucco
From McGough's Recipes
Yield Serves 4
Sous Vide Temperature 176 degrees 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 p to 3 day. To reheat, return sealed bag to water bath set to 176 degrees F for 1 hour and then proceed with step 7.
Ingredients:
1 large onion (280 grams), chopped
2 Carrots (160 grams),
