For
4
pers.
Sous-Vide Wagyu Osso Buco & Silky Saffron Polenta
A modernist reinterpretation of a Milanese monument. The Wagyu beef shank, elevated by a 48-hour sous-vide cooking, offers an extraordinary melt-in-the-mouth texture where collagen transforms into gelatin without drying out the muscle fibers. The dish is supported by an aerated blender polenta and a deeply umami mirror jus.
Prep : 45 min
Total time :
49 h
Required Equipment
Gastronomic Protocol
Click to cross outMake ahead (48h Mise en place)
1
Step 1
Generously season the Wagyu shanks with fleur de sel and black pepper. Place them in vacuum bags. Set the immersion circulator to exactly 68°C. This temperature is the critical point where tough collagen slowly denatures into melting gelatin, while remaining below the threshold of violent muscle fiber contraction (70°C). Submerge the bags for an uninterrupted 48-hour cook.
2
Step 2
Make the gremolata oil: blanch the flat-leaf parsley leaves for 10 seconds in boiling water, then immediately cool them in an ice bath to set the chlorophyll. Blend them in the blender with the olive oil, germ-removed garlic cloves, and lemon zest. Pass through a fine chinois to obtain an emerald green oil, pure and without bitterness.
Make ahead (The Jus)
1
Step 1
In a Dutch oven, sweat the finely diced carrot, celery, and onion to release their aromatic juices. Deglaze with the dry white wine and reduce until dry. Pour in the veal stock and simmer gently until you obtain a syrupy and glossy consistency. This process concentrates the free amino acids, creating an umami-rich glaze. Strain and set aside.
Just before serving
1
Step 1
Heat the whole milk in a saucepan and infuse the saffron in it. Pour in the fine polenta in a steady stream while whisking, and cook over low heat until the starch is hydrated. Transfer the hot mass to the blender, add the cold butter and parmesan. Blend at full power for 1 minute: the mechanical action will create a perfect emulsion and an elastic, smooth, and divinely aerated texture.
2
Step 2
Remove the Wagyu shanks from the water bath, open the bags, and pat the meat very thoroughly dry on paper towels. Heat a griddle or stainless steel pan over high heat. Sear the shanks for 45 seconds per side. This rapid, intense heat triggers the Maillard reaction, forming a complex aromatic crust without altering the internal cook.
Step 3
In pre-warmed shallow bowls, pour a wide pool of silky saffron polenta. Carefully place a Wagyu shank in the center, ensuring the marrow bone remains intact. Generously coat the meat with the piping hot mirror jus, then dot the jus with a few drops of emerald green gremolata oil. Serve immediately.
Nutritional Values
per pers.850
Kcal
48g
Prot.
32g
Carbs
58g
Fat
Chef's Tip
For the polenta, using a high-speed blender bursts any remaining starch granules while emulsifying the butter and parmesan. This creates an elastic, silky texture impossible to achieve with a traditional whisk, thereby optimizing the aromatic release of the saffron.
Wine Pairing
The intramuscular fat concentration of the Wagyu and the aromatic intensity of the reduced jus demand a structured red wine with high acidity to cleanse the palate. A decade-old Barolo DOCG will reveal notes of undergrowth and white truffle that masterfully magnify the pairing.
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