Ossobuco on potato puree prepared sous vide in a bath with butter and finished with microplaned garlic, s&p and warm milk before puree. A cube of sous vide pork belly resting on shank marrow bone and a spritz of sherry to balance the rich broth of the dish.
It was a great way to break in the sous vide system and dutch oven I received for Christmas!! Happy New Year everyone and enjoy your meals.
