Osso Bucco


0.5 sweet onion, large
2 carrots, medium
4 garlic, cloves 
2 crosscut veal shanks, 2 in thick
5 g salt, or to taste
- black pepper, coarsely ground as needed
- oil, as needed
150 g white wine
400 g tomatoes, crushed
2 bay leaf, fresh

my sous-vide cooker
large pot
vacuum sealable bag
(or zipper lock bag)
about 24 hours 2 servings


Heat My Sous-Vide to 176°F/80°C
Prepare the vegetables
Finely dice the onion and grate the carrots and garlic
Prepare the meat
Heat a pan on medium-high heat
Season veal shanks with salt, black pepper, and oil
Sear on each side about 2 minutes until golden brown
Make the sauce
Heat a pan over medium-high heat and add a little oil
Place vegetables into pan to soften, about 20 minutes
Pour in and reduce wine until nearly gone
Add tomatoes and continue cooking until a thick paste is reached
Season and bag
Place the sauce and shanks into a bag with 2 bay leafs (or herbs of your choice) and seal
Cook for 24 hours
Lower bag into the water
Clip bag onto side of pot
Cover the pot