These flavour packed cuts of beef are wonderful to eat. The longer they cook, the deeper the flavour. Here I've vacuum packed them and placed them in a sous vide for 9 hours. You could also do it in a casserole and finish in the oven for a couple of hours at 160c.
The herbs add a subtle flavour through the sauce, extra herbs could have been added at the final stage for a fresher, stronger herb hit.
Ingredients 600 gm oso bucco
1 small brown onion
1/2 tsp fennel seeds
1 tsp sea salt
2 cloves garlic
1 tbsp. tomato paste
50 ml red wine
150 ml beef stock
Fresh herb bunches (I used rosemary, thyme, oregano and basil)
Set a sous vide machine to 82c and the timer to 6 hours as per machine instructions.
Grind salt and fennel seeds in a mortar and pestle, chop the onion and garlic.
Heat a small amount of oil in a non stick pan, sprinkle the oso bucco with the fennel salt and place in the pan. Cook on both sides until caramelised, then add the onion and garlic.
Remove the meat from the pan, add the paste and cook for a minute. Add the wine and reduce slightly then add the stock and bring to the boil.
Place the meat into a vacuum bag, add the herb bunches and the sauce, seal the bag and place in the sous vide and set the timer.
When they're done remove the meat from the bag and keep warm.
Drain the sauce into a small pan and reduce.
Place the Creamy Scalloped Potato on a serving plate, place the meat next to and on top of potato, spoon the sauce over the top and finish with steamed vegetables.