INGREDIENTS | EQUIPMENT | TIMING | YIELD |
0.5 sweet onion, large |
my sous-vide cooker large pot vacuum sealable bag (or zipper lock bag) |
about 24 hours | 2 servings |
RECIPE STEPS
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
Serve