Ingredients
- •4 veal shanks (12–16 oz each, 2 inches thick, bone-in)
- •Salt and pepper
- •2 tbsp olive oil
- •1 large onion, diced
- •2 carrots, diced
- •2 celery stalks, diced
- •4 cloves garlic, minced
- •1 cup dry white wine
- •1 can (28 oz) crushed tomatoes
- •2 cups beef broth
- •2 bay leaves
- •4 sprigs fresh thyme
- •2 sprigs fresh rosemary
- •For gremolata: 1/2 cup fresh parsley (minced), zest of 2 lemons, 3 cloves garlic (minced)
- •For serving: saffron risotto or polenta
Instructions
Tie each veal shank around the middle with kitchen twine to hold shape
Season shanks generously with salt and pepper
Heat olive oil in large skillet over high heat
Brown shanks on all sides until deeply golden, 3–4 min per side
Remove shanks and set aside
In same skillet, sauté onion, carrot, and celery until softened, 5 min
Add garlic and cook 1 min
Deglaze with white wine, scraping up browned bits
Add crushed tomatoes, beef broth, bay leaves, thyme, and rosemary
Bring to simmer
Place shanks in large vacuum bag or bags
Pour braising liquid over shanks, ensuring they're covered
Vacuum seal
Sous vide at 167°F (75°C) for 36 h
While meat cooks, make gremolata: combine minced parsley, lemon zest, and minced garlic
Remove bags from water bath
Carefully transfer shanks to serving platter, remove twine
Strain braising liquid into saucepan
Reduce liquid over high heat until slightly thickened, 10–15 min
Taste and adjust seasoning
Spoon sauce over shanks
Top each shank with gremolata
Serve with saffron risotto or polenta
Notes
- •The bone marrow is a delicacy - provide small spoons for scooping
- •Gremolata should be made fresh just before serving
- •This is the classic Milanese preparation
- •Can be made up to 2 days ahead and reheated gently