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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Schwierigkeitsgrad medium

Arbeitszeit 30 Min

Gesamtzeit 12 Std. 40 Min

Portionen 4 portions

Zutaten

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

Nährwerte: pro 1 portion
Brennwert: 559 kcal / 2339 kJ
Eiweiß: 59 g
Fett: 24 g
Kohlenhydrate: 15 g
Ballaststoffe: 1.7 g
gesättigte Fettsäuren: 5 g
Natrium: 372 mg