Ossobuco, pre-seared in clarified butter, SV @ 59° C for 6 hr.
Beef stock reduced, added chopped carrots, onions, celery root, leek, ginger and garlic.
Topped with some parsley, garlic, lemon and sea salt pesto. Potato puree cream and grilled fenel.
For a thickness of 3 cm 6 hr SV proof to be best time to denaturize the tendons within the calf legs cut.
The bone marrow with the pesto was excellent.
