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Duration
12 to 18 hours
Serves
4 to 6
Chef’s notes
Osso buco is a meal that always knocks the socks off folks. It’s gourmet without trying too hard, and using a Anova Culinary Sous Vide Cooker manages to make things even easier with consistent results.
This method also is a great way to bring your best cooking game to camp. Simply freeze the vacuum-sealed bag at the end of cooking. Then throw it in your cooler, toss the contents of the bag into a pot to reheat, and enjoy last year’s harvest at hunting camp instead of gas station burritos.
Ingredients
- Two shanks (about 5 lbs. total) cut into 2-to 3-inch-thick cylinders
- Kosher salt
- Fresh ground black pepper
- Flour for dredging
- Cooking oil
- 2 medium red onions, thinly sliced
- 2 carrots, peeled and sliced
- 1 rib celery, sliced
- 4 cloves garlic, sliced
- 2 tbsp. tomato paste
- 1 cup dry red or white wine
- 2 qts. (as needed) stock
- Leaves from 2 sprigs fresh thyme
- 1 sprig fresh rosemary, chopped
- Leaves from 2 sprigs fresh sage, sliced thin
- ¼ cup flat-leaf parsley, chopped
Special equipment
Anova Sous Vide Precision Cooker
Preparation
- Attach an Anova Precision Cooker to a vessel of water and set the temperature to 180°F (82°C).
- Season shanks with salt and pepper and lightly dredge in flour. Next, sear shanks in a large cast iron skillet over medium-high heat in the oil until browned all over. Be careful not to overcrowd the pan or burn the bits at the bottom. Place shanks aside on a separate plate once done.
- Add the onions, carrots, and celery and cook until the onions are browned. Then add the garlic and cook for 30 seconds or until fragrant.
- Add the tomato paste and incorporate into vegetables, allowing it to slightly caramelize.
- Deglaze pan with wine and allow to reduce by half. Season to taste with salt and pepper.
- Place shanks and the entire contents of the pan into a vacuum seal bag (you may need to use two) and add enough stock to cover shanks. Vacuum seal the bag shut.
- Place the vacuum-sealed bag into the water bath and cook for 12 to 18 hours or until the meat begins to loosen from the bone and connective tissues break apart.
- Once done, the osso buco can be enjoyed immediately or transferred, still in the bag, to an ice bath to cool for later consumption. Serve over mashed potatoes, polenta, or starch or your choice.
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Chef’s notes
Osso buco is a meal that always knocks the socks off folks. It’s gourmet without trying too hard, and using a Anova Culinary Sous Vide Cooker manages to make things even easier with consistent results.
This method also is a great way to bring your best cooking game to camp. Simply freeze the vacuum-sealed bag at the end of cooking. Then throw it in your cooler, toss the contents of the bag into a pot to reheat, and enjoy last year’s harvest at hunting camp instead of gas station burritos.
Ingredients
- Two shanks (about 5 lbs. total) cut into 2-to 3-inch-thick cylinders
- Kosher salt
- Fresh ground black pepper
- Flour for dredging
- Cooking oil
- 2 medium red onions, thinly sliced
- 2 carrots, peeled and sliced
- 1 rib celery, sliced
- 4 cloves garlic, sliced
- 2 tbsp. tomato paste
- 1 cup dry red or white wine
- 2 qts. (as needed) stock
- Leaves from 2 sprigs fresh thyme
- 1 sprig fresh rosemary, chopped
- Leaves from 2 sprigs fresh sage, sliced thin
- ¼ cup flat-leaf parsley, chopped
Special equipment
Anova Sous Vide Precision Cooker
Preparation
- Attach an Anova Precision Cooker to a vessel of water and set the temperature to 180°F (82°C).
- Season shanks with salt and pepper and lightly dredge in flour. Next, sear shanks in a large cast iron skillet over medium-high heat in the oil until browned all over. Be careful not to overcrowd the pan or burn the bits at the bottom. Place shanks aside on a separate plate once done.
- Add the onions, carrots, and celery and cook until the onions are browned. Then add the garlic and cook for 30 seconds or until fragrant.
- Add the tomato paste and incorporate into vegetables, allowing it to slightly caramelize.
- Deglaze pan with wine and allow to reduce by half. Season to taste with salt and pepper.
- Place shanks and the entire contents of the pan into a vacuum seal bag (you may need to use two) and add enough stock to cover shanks. Vacuum seal the bag shut.
- Place the vacuum-sealed bag into the water bath and cook for 12 to 18 hours or until the meat begins to loosen from the bone and connective tissues break apart.
- Once done, the osso buco can be enjoyed immediately or transferred, still in the bag, to an ice bath to cool for later consumption. Serve over mashed potatoes, polenta, or starch or your choice.