Sous Vide Osso Bucco
By America's Test KitchenPublished on January 20, 2021
Time
Sous vide: 24 to 26 hours; active cooking time: 1 hour 15 minutes
Yield
Serves 4
Sous Vide Temperature
176°F/80°C
Ingredients
Before You Begin
Be sure to double-bag the shanks to protect against seam failure. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 176°F/80° C in 7-quart container.
- Pulse onion, carrots, celery, and garlic in food processor until finely chopped, 12 to 14 pulses; transfer to bowl. Pulse tomatoes in now-empty processor until finely chopped, 8 to 10 pulses.
- Pat shanks dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Brown shanks, 3 to 4 minutes per side; transfer to plate.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add vegetable mixture, ¾ teaspoon salt, and ¾ teaspoon pepper and cook until softened and lightly browned, 16 to 20 minutes.
- Stir in tomato paste and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, and cook until almost completely evaporated, 4 to 6 minutes. Stir in tomatoes and cook until mixture is thick and lightly browned, 16 to 20 minutes.
- Transfer mixture to 2-gallon zipper-lock freezer bag. Add shanks and bay leaves and toss to coat. Arrange shanks in single layer and seal bag, pressing out as much air as possible. Place bag into second 2-gallon zipper-lock freezer bag and seal bag. Gently lower bag into prepared water bath until shanks are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 24 hours or up to 26 hours.
- Transfer shanks to serving dish, leaving sauce in bag. Discard bay leaves. Stir parsley into sauce and season with salt and pepper to taste. Pour sauce over shanks and serve.To Make Ahead Shanks can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 6 for up to 3 days. To reheat, return sealed bag to water bath set to 176°F/80°C for 1 hour and then proceed with step 7.
Time
Sous vide: 24 to 26 hours; active cooking time: 1 hour 15 minutesYield
Serves 4Sous Vide Temperature
176°F/80°CIngredients
Ingredients
Ingredients
Why This Recipe Works
Osso buco is a classic Milanese dish of braised veal shanks in a hearty sauce of vegetables, wine, and tomato. While the ingredients are simple, the resulting flavors are rich and satisfying. That's because veal shanks contain a significant amount of fatty marrow. The marrow renders as the shanks braise, contributing earthy flavor to the sauce and effectively basting the meat in its own fat. Traditional preparations require hours of babysitting the stove or oven. By cooking our osso buco sous vide, we make this dish relatively hands-off. First, we presear the shanks to develop some good browning in our pan and on our meat. We reduce a sauce of onion, carrot, celery, garlic, wine, and tomato to create a paste, which we throw right into the bag with our shanks. As the shanks cook, juices accumulate and rehydrate the paste, resulting in a velvety sauce with tons of meaty flavor. After 24 hours, nearly all the fat and collagen have been rendered, and we're left with fork-tender, fall-apart meat.
Before You Begin
Be sure to double-bag the shanks to protect against seam failure. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 176°F/80° C in 7-quart container.
- Pulse onion, carrots, celery, and garlic in food processor until finely chopped, 12 to 14 pulses; transfer to bowl. Pulse tomatoes in now-empty processor until finely chopped, 8 to 10 pulses.
- Pat shanks dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Brown shanks, 3 to 4 minutes per side; transfer to plate.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium heat until shimmering. Add vegetable mixture, ¾ teaspoon salt, and ¾ teaspoon pepper and cook until softened and lightly browned, 16 to 20 minutes.
- Stir in tomato paste and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, and cook until almost completely evaporated, 4 to 6 minutes. Stir in tomatoes and cook until mixture is thick and lightly browned, 16 to 20 minutes.
- Transfer mixture to 2-gallon zipper-lock freezer bag. Add shanks and bay leaves and toss to coat. Arrange shanks in single layer and seal bag, pressing out as much air as possible. Place bag into second 2-gallon zipper-lock freezer bag and seal bag. Gently lower bag into prepared water bath until shanks are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 24 hours or up to 26 hours.
- Transfer shanks to serving dish, leaving sauce in bag. Discard bay leaves. Stir parsley into sauce and season with salt and pepper to taste. Pour sauce over shanks and serve.To Make Ahead Shanks can be rapidly chilled in ice bath and then refrigerated in zipper-lock bag after step 6 for up to 3 days. To reheat, return sealed bag to water bath set to 176°F/80°C for 1 hour and then proceed with step 7.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments