Sear and Sous Vide Osso Buco

I had to share this with you since it was so darn tasty! I love working with our concentrated stocks and demi glace (s). While making plans for our pre-Thanksgiving meal I came upon these wonderful veal shanks. I love Osso Buco but have never made in in an imersion circulator. It was game on from there!

First I seared the veal shanks in hot olive oil then added a bit of pork fat back, garlic, shallots and fresh rosemary. Next I deglazed the pan with some pinot noir remaining from the night before. I prepared the remainder using our Glace de Veau, tomato puree and shredded carrots.

I vacum sealed the shanks and sauce and set them into my imersion circulator set at 162 F. In order to break down the connective tissue I let them go for 10 hours.

What else can I say? They were amazingly tender a full of flavor!