Ingredients
- •4 veal shanks (12–16 oz each, bone-in)
- •Salt and pepper
- •2 tbsp olive oil
- •1 oz dried porcini mushrooms
- •2 cups hot water
- •1 large onion, diced
- •3 carrots, diced
- •3 celery stalks, diced
- •6 cloves garlic, minced
- •2 cups dry red wine (Barolo or Chianti)
- •1 can (28 oz) whole San Marzano tomatoes, crushed by hand
- •2 cups beef broth
- •3 bay leaves
- •6 sprigs fresh thyme
- •3 sprigs fresh rosemary
- •2 tbsp tomato paste
- •For serving: creamy polenta, fresh parsley
Instructions
Soak porcini mushrooms in hot water for 20 min
Strain mushrooms, reserving liquid, and chop
Tie veal shanks with kitchen twine
Season generously with salt and pepper
Heat olive oil in large Dutch oven over high heat
Brown shanks deeply on all sides, 3–4 min per side
Remove shanks
Add onion, carrots, and celery to pot, cook until softened
Add garlic and tomato paste, cook 2 min
Add chopped porcini mushrooms
Deglaze with red wine, scraping up browned bits
Add crushed tomatoes, beef broth, reserved mushroom liquid, bay leaves, thyme, and rosemary
Bring to simmer
Place shanks in vacuum bags
Pour braising liquid over shanks
Vacuum seal
Sous vide at 167°F (75°C) for 36 h
Remove shanks from bags to serving platter
Strain braising liquid into saucepan
Reduce liquid over high heat until thick and glossy, 15–20 min
Taste and adjust seasoning
Remove twine from shanks
Spoon sauce over shanks
Serve over creamy polenta with fresh parsley
Notes
- •Red wine gives richer, deeper flavor than white wine version
- •Porcini mushrooms add incredible earthy depth
- •Great for winter dinners
- •The sauce should be thick enough to coat a spoon