Sous-vide Veal Shank with gremolata

Veal shank is next level comfort food! Cooking it sous-vide turns this meaty recipe into the most tender and juiciest dish.

veal shank sous vide with young carrots

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.

veal shank in warm water bath

We serve this dish with gremolata, but because this recipe has its origins in Italy, it is usually paired with pasta or even gnocchi.

veal shank sous vide

Sous-vide Veal Shank

Veal shank is next level comfort food! Cooking it sous-vide turns this meaty recipe into the most tender and juiciest dish
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Prep Time 1 hr
Cook Time 20 mins
Sous vide cooking 18 hrs
Total Time 19 hrs 20 mins
Course Meat & Poultry
Cuisine Italian
Servings 4 people
Calories 426 kcal

EQUIPMENT (click pictures for details)

Kitchen twine
Sous vide precision cooker
Teflon pan

Ingredients
 
 

Instructions
 

Day 1

  • Sauté the sliced onion with a pinch of salt, olive oil and 1 tbsp butter over a low heat for 10 minutes until translucent.
    sweating onions
  • 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.
    sweating onions
  • 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.
    trimming veal shank
  • Place the veal shank in the sous-vide pouch with the cold onion confit and seal the bag.
    sousvide veal shank
  • Program the precision water bath cooker to 75°C, submerge the bag into the water and cook for 18 hours.
    veal shank in warm water bath

Day 2

    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.
      making the sauce for veal shank
    • 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.
      veal shank searing the meat
    • 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.
      veal shank sous vide with young carrots

    Nutrition for 1 portion

    Calories: 426kcalCarbohydrates: 14gProtein: 38gFat: 23gCholesterol: 109mgSodium: 1108mgFiber: 1gSugar: 5gVitamin A: 259IUVitamin C: 2mgCalcium: 31mgIron: 3mg
    Keyword precision cooker, sousvide, veal shank
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