“Osso Bucco” — Sous-vide Style
I really wanted to try an ultra-long cooking time sous-vide recipe, so I bought some veal shanks and after seasoning them (garlic, olive oil and Thyme) I seared them in a pan, vacuum sealed them and put them in 140F for 24 hours.
As with most sous-vide dishes they were incredibly tender and juicy, so the time worked out find. However, the texture was a little “greasy” and some of the fatty areas were still there and a little “gamey”–this seems to be a common side-effect of sous-vide since all the fat and other tastes are locked into the meat in the bag and not allowed to burn off. I’m not sure if a second searing at the end of cooking would have fixed this issue.
Overall the veal shank did taste good, so I can’t complain too much, but I’ll be looking for ways to improve the finish.
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May 31, 2007 at 10:12 pm. Permalink.
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inigoaguirre replied:
hi there,
how long did you cook your osso bucco and at what temp?
thanks!
February 11, 2008 at 3:49 am. Permalink.