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Sous-vide Ossobuco
TM6

Sous-vide Ossobuco

3.2 (5 ratings)

Ingredients

  • 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)
    or 1 tsp ascorbic acid powder
  • fresh parsley leaves, chopped, for garnishing

Nutrition
per 1 portion
Calories
2339 kJ / 559 kcal
Protein
59 g
Carbohydrates
15 g
Fat
24 g
Saturated Fat
5 g
Fibre
1.7 g
Sodium
372 mg

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