Modernist Osso Bucco

72h SV beef shank with pommes fondant and gremolata

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The shanks were pre-seared, then sous vide for 72h on 54c, then seared again.

The sauce is a reduction of white wine, then added chicken stock and a little tomato paste and reduced again.

the side is pommes fondant (potato baked with chicken stock and butter until it's evaporated)

The topping is gremolata- chiffonade of parsley and lemon zest with fine juliens of garlic.

Looks very good!