Veal shank is next level comfort food! Cooking it sous-vide turns this meaty recipe into the most tender and juiciest dish.
The preparation of this recipe is spread over 2 days but it only takes a minimum of your actual time because the sous-vide precision cooker does the work for you!
The veal is tenderized into submission over 18 hours of slow sous vide cooking. The flavour of onions is optimised and infused in the meat and the jus gathered during this slow cooking process is used to warm the shank before serving.
Sous-vide Veal Shank
- Sauté the sliced onion with a pinch of salt, olive oil and 1 tbsp butter over a low heat for 10 minutes until translucent.
- Add the garlic cloves, rosemary and crushed peppercorns, stir to combine and cook for another 5 minutes. When the onions and garlic are soft enough remove from the stove to cool.
- While the onions are slowly cooking, prepare the veal shank. Use a sharp knife to remove all white membrane and tie up the veal shank with kitchen twine.
- Place the veal shank in the sous-vide pouch with the cold onion confit and seal the bag.
- Program the precision water bath cooker to 75°C, submerge the bag into the water and cook for 18 hours.
Prepare the sauce
- Open the bag, remove the veal and refrigerate.
- Sieve the jus from the bag and discard the onions.
- Stir fry the chopped onion in olive oil for 3-4 minutes. Add the red wine vinegar and boil to reduce ¾.
- Add the demi-glace and cook for 10 minutes. Monter the sauce au beurre, add the parsley and season to taste.
- Slice the veal shank into medallions and pan fry with a tbsp of butter until brown on both sides; add the onion jus and simmer for 5 minutes.
- Arrange the onion sauce on the bottom of the plate and the veal shank medallions with the fresh gremolata on top or serve with a garnish of vegetables.