Sous-vide Ossobuco

Name: Sous-vide Ossobuco
Prep time: 30 min
Cook time: 12 h 40 min
Total time: 12 h 40 min
Yield: 4 portions
Ingredients: 4 pieces veal shank, sliced, bone in; 2 pinches salt; 2 pinches ground black pepper; 1 Tbsp plain flour; 4 Tbsp olive oil; 1 garlic clove; 50 g onions; 200 g leeks; 1 pinch sweet paprika; 75 g tomato purée; 200 g red wine; 1400 g water; 30 g lemon juice; fresh parsley leaves

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Dificuldade médio

Tempo de preparação 30min

Tempo total 12h 40min

Porções 4 portions

Ingredientes

4 pieces veal shank, sliced, bone in (approx. 160 g-200 g each, 10 cm x 15 cm)
2 pinches salt
2 pinches ground black pepper
1 Tbsp plain flour
4 Tbsp olive oil
1 garlic clove
50 g onions, quartered
200 g leeks, white part only, sliced (3 mm)
1 pinch sweet paprika
75 g tomato purée
200 g red wine
1400 g water (approx. or enough to fully submerge bags but not higher than the maximum capacity of the bowl)
30 g lemon juice, freshly squeezed (see tip)
ou 1 tsp ascorbic acid powder
fresh parsley leaves, chopped, for garnishing

Nutrição: por 1 portion
Energia: 2339 kJ / 559 kcal
Proteína: 59 g
Hidratos de carbono: 15 g
Gordura: 24 g
Gordura saturada: 5 g
Fibra: 1.7 g
Sódio: 372 mg