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Sous Vide Osso Buco of Veal | Recipe by sousvidetools.com

Sous Vide Osso Buco of Veal Shin

Sous Vide Osso Buco of Veal Shin Beef
  • COOK TIME: 40 hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Medium
  • SERVES: 4

Ingredients

  • 10g Dried Porcini
  • 6 x Thick-cut Veal Shin Bones complete with Marrow (ask your butcher for hind quarter shin bones – about 4cm thick, as they’re meatier and more tender than the front ones)
  • A Small Handful of Plain Flour, Seasoned
  • 50g Unsalted Butter
  • 3 tbsp Olive Oil
  • 1 Large Carrot, Diced
  • 1 Clove Crushed Garlic
  • 1 Bay Leaf
  • 1 Large Celery Stick, Trimmed and Diced
  • 200ml Dry White Wine
  • 225ml Tomatoes Passata
  • 400mls Good Quality Chicken Stock

 

Equipment

EQUIPMENT

Sous Vide Water Bath
Vacuum Sealer Bags
Vacuum Sealer
Chopping boards
Kitchen Knife
Roasting Dish

Method

This classic veal recipe provides the staple for a magnificent Italian Sunday lunch!

METHOD

  1. Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water
  2. Don’t remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour
  3. Heat the butter and oil in a very large flameproof sauté pan or casserole dish over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate
  4. Replace the pan over a low to medium heat and tip in the carrot, celery and garlic. Gently fry for 5 minutes until the vegetables have slightly softened then increase the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat
  5. Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan together with the soaking liquid. Add the passata and stock, then stir.
  6. Place the veal, the sauce and the bay leaf into a large vacuum bag. Seal and in a preheated waterbath at 62 degrees, cook sous vide for 40 hours
  7. Pick your favourite Milanese risotto recipe and serve beside the Osso Buco

Chef’s Tip –

The Osso Buco is a versatile cut of veal lending itself to long slow cooking. Why not add a sweet wine to the pouch with some grated orange zest for a fresher lighter meal.

 

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