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Osso Bucco (veal), new school (post-15th century, with tomatoes)

Josh_Mervis_68279

After searing, would you cook this with the sauce sealed in the vacuum bag, and if so, at what temp and for how long?

Thanks, and have a great weekend.

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Jack_Mayer_85396

@Josh_Mervis - really looking forward to your report! Thanks for taking this on and sharing here! Did you consider serving the shanks over a saffron risotto as it's classically done? The weather here (Dallas) is getting cooler and I'm starting to crave dishes like this ...

Josh_Mervis_68279

I seared the shanks, make the sauce, and sealed them in the bag w/sauce & some veal stock. I'm cooking them at 61 Celsius for at least 48 hrs. I made 2 bags - so I'll pull 1 at 48, and 1 at 72 hrs to compare. I will finish with a hot oven, and reduction of the sauce, serve over polenta or mashed potatoes/celery root puree. With gremolata.

I hope its edible!

seijoed

I'd personally start really low, like at 54, then I'd expect tweaking, is it a 10h, 2h, 48h recipe?

That has more to do with the quality protein, next I'd ponder - what goes into that recipe?

What are the components? How do I want to serve it?

Jack_Mayer_85396

Wow, a way to make a really good Osso Buco using sous vide technique? I'd love to learn that! I have some veal shanks in the freezer ...