Osso Buco, Sous Vide

veal shanks

🥗Healthier: chicken thighs

💰Cheaper: pork shanks

Chicken thighs are leaner and pork shanks are less expensive.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine retains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and water with seasoning is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Prepare the sous vide setup at 70 degrees Celsius.

Chop the vegetables: onions, carrots, celery, and parsnip, and divide them evenly into two bags.

Add a bay leaf to each bag.

Seal the bags using a vacuum sealer, ensuring no air is trapped inside.

Place the sealed bags in the sous vide water bath and cook for 24 hours.

In the morning, remove the bags from the water bath; the vegetables should be ready.

Prepare rice by boiling it as a neutral side dish.

Plate the dish by placing the cooked veal shanks and vegetables on a plate with some sauce over the top.

Garnish with fresh thyme and freshly ground black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary