Eyeing the meat counter this week, I was looking for something I hadn’t cooked in a while. What I finally settled on was something I actually had never cooked before but had seen all over as peoples favorite meal. Def the way I like it. Osso Bucco on the menu. Having never cooked this before I decided to use one of my favorite previous cooks as a guide.

🔪Prep Time 20 minutes

🛁Sous Vide Time 24 hour @175F/79.4C

🥩 Total Time 24 hour 20 minutes

Ingredients

Instructions

I started with three beautiful veal shanks. Salt and pepper each side generously. I let them sit and dry brine for 4 hours.

Prep those veggies. Dice the onion, chop the carrots and celery.

Next, I went to work on those beautiful veal shanks. We are going to pre sear here to start building some great flavor as these braise in the bag. Another reason to sear in the beginning is that it will be your only way to get color on the shanks. After the bath they will be almost fall apart tender. I also tied these shanks with butchers twine to keep them together after the bath.

Heat a large Cast Iron Skillet over medium high heat. Once the pan is hot, add in some high smoke point oil to coat the bottom of the pan. Sear each side of the shanks till they are a nice golden brown (1-2min a side). Set aside to cool.

One of the best parts about this is using the one pan and just combining the flavors and just building them up. Leave all those juices and bits from searing the veal in the pan and keep it on medium high. Add your onions, celery, carrots. Sweat the veggies down until the onions are translucent.

Once you get your onions to translucent, add the tomato paste, then the wine, and finally the demi-glace. Top with chili flakes. From here, continue to stir and combine the pan until you get to a thickish paste.

At this point the kitchen smells heavenly and you are already thanking me. Let the mixture from the pan cool a little. After it has cooled. Place the shanks in your bag and pour the mixture over them. If you’re doing a bigger cook. Don’t be afraid to split the mixture into two bags.

Set your Sous Vide cooker  to 175F/79.4C and place bags in bath.

In place of a nicely vacuum sealed bag, you’re going to want to use the water displacement method which is achieved by submerging the protein in the water till most of the air is out of the bag. Then secure the bags to the side of the Sous Vide Container  with binder clips.

After cooking these shanks for 24 hours they are done. Yep, thats it. Remove from the bag and you can plate right up. Another option is to reduce those wonderful juices into a sauce. Pour the contents into a pan on medium hight heat and reduce by half. Add some butter in and your have yourself a delicious sauce.

Plate it up

The meat was just so fork tender and juicy.

And don’t forget that amazing bone marrow!

Yep. All of it….

Conclusion

The only way I can explain this is to say they were so delicious.  Every bite is just tender, succulent, and flavorful. And you certainly can’t forget the bone marrow. I wish there was more. Was Just out of this world. This is a must try. MUST. TRY.

Thank you for checking us out. Now go ahead and try this one! You’ll love it. And when you do, go ahead and drop me a comment and tell me how it went, I want to know! If you enjoyed this, check out our social media’s and go ahead and share this blog with a friend. If you want to be the first to see our new cooks, subscribe to the blog through the bottom of this page. See ya next time!

Equipment List Links:

Meat Tenderizer: Meat Tenderizer

Vacuum Sealer: Anova Vacuum Sealer

Sous Vide Circulator: Anova Nano

Sous Vide Container: Anova Sous Vide Container

Skillet: Skillet