Go to the Recipe: The World’s Best Osso Buco
Why can't you put the sauce in with the meat and sous vide it all together? Is the temp too low for the veggies?
I'm currently making this recipe and I realize that there are no salt or pepper in the sauce. Is that normal? What would be the temperature and cooking time for 3" veal shanks. My butcher gave me 3" cuts instead of 2".
1. u Need to roast the vegetables for aroma which u can't achieve without roasting the vegetables. 2. garlic and onion can oxidant if not cooked propper ahead above 100 Celsius degrees especially if u cook for that long for a time in a Sousvide bag. 3. white wine needs to cook before adding to Sousvide bag. Otherwise alcohol can t evaporate. 4. if u add all the ingredients without roasting them ur food will taste boring, alcoholic and a bit like baby food. ;-)
for the standard recipe u use 5 grams of salt. Just go with 7.5 gram a of salt. Salt is added to the meat so normally u don t need to add extra salt to the vegetables.
Do I cook this recipe with the bone still inside the shank or do I have to remove it before the searing?
Keep the bone in
I wouldnt bother changing the time for 3" pieces. It tales less than half an hour longer to heat through but since you're cooking for 24 hours you wont notice much difference.
You have to keep the bone. If you are lucky you will get some good marrow for a nice treat.
Well, the Osso-bucco turned out great. It was a bit more sauce than I needed.
Osso buco, here we come!
I can't get veal shanks in my area. If I substituted the veal for beef would I have to adjust the temperature? Thanks.
Made it with oxtail. AWESOME
Can you see any issue with buying things like steak or shanks fresh from the store, searing them, cooling and then vacuum sealing so they can go directly in the sous vide without having to ever defrost?
Was underwhelmed by the osso buco recipe. The gnocchi was great.
You say meat being frozen is not a problem but you're only pre-searing. How does that work?
Made this last night and it was excellent. Couple things: Don't start by heating up the Joule. The sauce takes almost 2 hours to complete, and the water takes 10 minutes to heat up. One other tip, I added some "better than bouillon" to the sauce towards the end to beef it up a little, and I think it helped.
I made this last night, and served over some polenta. The veal was amazingly tender, and the bone marrow was wonderfully buttery and savory. However, the sauce is way too sweet and unflavored. While it is a paste going into the sous vide bag, after 24 hours the veal has release quite a bit of liquid. Is the sauce supposed to be reduced and seasoned?
I was worried about that based on the recipe. I added 1/4 tsp salt to the veggies in the first saute. I also used some beef "better than bouillon" and a bit oh thyme and rosemary when I added the tomatoes. The resulting paste actually tasted too salty when I put it in the bag, and I fretted about it all night. But when the dish was done cooking and the sauce was diluted with liquid from the meat, it was perfect. Hope that helps for next time, I definitely plan on cooking this again.
Served this osso bucco with some pasta, made with the fresh pasta recipe - loved it
I made this last night. I make osso bucco all the time in a more traditional way, but thought I would give this a try. The results were mixed. First of all, the sauce has way too much tomato flavour and not enough umami. If I were braising, I would use one small can of tomatoes for 6 veal shanks, rather than 2, plus white wine and chicken stock. The soffrito (aromatic vegetables) would also contain some celery. It also needs some slightly more aggressive herbs rather than a bay leaf, like sage or thyme; rosemary might be too much. I was surprised that the veal came out somewhat dry, as all of the fat had been completely rendered out during such long cooking. The only thing that was nice about cooking sous vide was that the fat around the outside of the shin was meltingly soft. Other than that, a traditional stove-top braise gives better results.
How can you serve Osso Bucco without gremolata?
@Keith Bagley easily
Risotto
Why use Joule for such a high temp and extended time? A dutch oven tightly sealed in a 175 oven should do the same thing.
I rarely follow recipes -- usually just get ideas from them -- but one recipe I follow to the T is Marcella Hazan's Osso Bucco one. It's spectacular -- as good as any restaurant osso bucco I've ever had. I do love my sous vide, but I agree with the statements here about umami development, and follow Marcella's recipe of starting on stove, then moving to braise in oven. The lemon peel she puts in the tomato sauce is key. Can't explain why -- it just works.
I'm sort of at a loss with this recipe. I prepared it with 10 pounds of shanks this past weekend. Because the mass of meat was so high, I used two circulators. Followed the recipe to the letter until the cook was over at which point I pulled the bags from the bath and chilled rapidly in ice water. I watched the temp of the ice bath the whole time, never went above 43F. Cut to the next day when we opened the bags and the meat was tough and dry. At the time it seemed like it was possibly overcooked. It was for a catering event so we had no choice but to try and make it better. So we cooked it in our sauce for and additional 2.5 hours at 375F. After that, it was fully cooked and falling off the bone as we expected. How can such a high temp/long duration sous vide cook fall so short? Should have just braised it day of instead of "saving time" while on site
This was the best meal I have had in a very long time. Exquisite is the most descriptive word that comes to mind. Silky veal, delicious sauce, served over boiled then browned gnocchi. There is honestly no where in the area where I can buy veal shanks. I bought mine 250 miles from home and am glad I did.
My food processor has a very fine shredding blade so I used that for the carrots and gave them a couple of chops. Microplaning them would be a nightmare, LOL. I have a Instant Pot that has a sous vide feature with the exact cooking directions/temps and they were perfect. It is the best thing ever because water never evaporates.
Very happy to hear you enjoyed it Mary. Thank you for sharing your tip using the food processor and Instant Pot!
Hi, I would like to know if I can freeze the recipe once its fully cooked and just warm it up the day I plan to serve it?
