Sous Vide Osso Buco

Ingredients

• 2 veal shanks (about 2-3 pounds, (substitute pork shank))
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 onion (diced)
• 2 garlic cloves (minced)
• 2 sprigs fresh thyme
• 1/4 cup red wine
• 1 tablespoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon white miso paste
• Cornstarch slurry (optional)
• 6 tablespoons flat leaf parsley
• 2 garlic cloves
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 4 tablespoons olive oil

Instructions

1. 1

   Heat a sous vide water bath to 160F degrees.

2. 2

   Combine all the ingredients in a bowl and mix to form a paste.

3. 3

   Rub the paste all over the veal shanks then place in a vacuum seal bag.

4. 4

   Seal and cook for 36 hours. Remove from water bath and place immediately in an ice bath if you will be serving it later.

5. 5

   Otherwise, remove the veal from the bag and pour the bag sauce in a saucepan.

6. 6

   Simmer the sauce until thickened. If too thin (should be like gravy), slowly stir in a cornstarch slurry while simmering until the desired thickness is reached. (Just mix 1 tablespoon of cornstarch with 1 tablespoon of water for the cornstarch slurry).

7. 7

   Serve the veal shanks over polenta drizzled with the sauce and garnished with gremolata (below).

8. 8

   --- Gremolata: ---

9. 9

   Blend all ingredients (reserving 1 tablespoon of olive oil) in a food processor until fully combined. Stir in the remaining tablespoon of olive oil.