Sous-vide Ossobuco

Name: Sous-vide Ossobuco
Prep time: 30 min
Cook time: 12 h 40 min
Total time: 12 h 40 min
Yield: 4 portions
Ingredients: 4 pieces veal shank, sliced, bone in; 2 pinches salt; 2 pinches ground black pepper; 1 Tbsp plain flour; 4 Tbsp olive oil; 1 garlic clove; 50 g onions; 200 g leeks; 1 pinch sweet paprika; 75 g tomato purée; 200 g red wine; 1400 g water; 30 g lemon juice; fresh parsley leaves

3.2 5 évaluations

Préparation 30min

Total 12h 40min

4 portions

Ingrédients

veal shank, sliced, bone in (approx. 160 g-200 g each, 10 cm x 15 cm)
4 pieces
salt
2 pinches
ground black pepper
2 pinches
plain flour
1 Tbsp
olive oil
4 Tbsp
garlic clove
1
onions quartered
50 g
leeks white part only, sliced (3 mm)
200 g
sweet paprika
1 pinch
tomato purée
75 g
red wine
200 g
water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
1400 g
lemon juice freshly squeezed (see tip)
30 g
1 tsp ascorbic acid powder
fresh parsley leaves chopped, for garnishing