Sous-vide Veal Shank

🧂 Ingredients

• 1 pc veal shank

  deboned
• 1 pc sliced yellow onion
• 3 pcs crushed garlic cloves
• 1 ½ tbsp mixed peppercorns

  white, black, pink
• 1 pc sprig rosemary
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 120 gr chopped yellow onions
• 80 ml red wine vinegar
• 200 ml demi-glace
• 1 tbsp chopped parsley
• 30 gr diced cold butter

Instructions

• 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.
• 2 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.
• 3 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.
• 4 Place the veal shank in the sous-vide pouch with the cold onion confit and seal
  the bag.
• 5 Program the precision water bath cooker to 75°C, submerge the bag into the water
  and cook for 18 hours.
• 6 Open the bag, remove the veal and refrigerate.
• 7 Sieve the jus from the bag and discard the onions.
• 8 Stir fry the chopped onion in olive oil for 3-4 minutes. Add the red wine
  vinegar and boil to reduce ¾.
• 9 Add the demi-glace and cook for 10 minutes. Monter the sauce au beurre, add the
  parsley and season to taste.
• 10 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.
• 11 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.

Nutrition Info