“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.


February 5, 2006. Recipes, Technique.


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  4. inigoaguirre replied:

    hi there,

    how long did you cook your osso bucco and at what temp?


  5. Paolo replied:

    The right italian recipe is :

    Osso Buco.

  6. Andrew replied:

    I’d like to try Osso Buco. After reading your technique (incl your shortcomings), I may take it out of the SV and give it a really good sear half way through the process (~12 hours), then return it to the SV process for the remaining 12 hours.
    Any more attempts since this posting?



    • chris elliot replied:

      cannot re-vac pac anything while hot m8

  7. Andrew replied:

    I’d like to try this out. After reading your shortcomings, I may take it out and give it a really good sear half way through the process (~ the 12 hour point).
    Have you any more suggestions on this, perhaps, after having prepared another one?



    • chris replied:

      try a lower temp for a wee bit longer , hard sear before and after and dont use salt till the end sear

  8. Gower replied:

    I’m going try it but cooking faster and hotter. 8 hours and 180.

  9. Leigh Jones replied:

    I’ve found a number of sous vide meats are great if cooked 24 hours, and made this almost a universal practice for the first year I used the technique. Gradually I became aware that cooking times shorter than 24 hours seem to produce results that are just as tender and with less risk of drying out. To the amazement of all those who practice sous vide according to the minimum time required to bring meats to temperature, I note that I use sous vide to precook meats during the day while I am at work so that I can quickly put a meal on the table in the evening. I am forced by this to cook either for 12 hours or 22-24 hours for just about everything I prepare. I don’t consider there super long cooking times. Here in Southern California most beef that is found in supermarkets is minimally moist aged and requires tenderizing, so 12-24 hour cooking times fit in with reality nicely. My favorite meats I cook now would have to be 12 hour tri-tip, 12 hour boneless/skinless chicken breasts (would prefer these at 4 hours) and 24 hour pork loin, all finished on the backyard grill. The tri-tip was also very good at 24 hours but I use the overnight time for brining the tri-tip now.

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