Combine all the ingredients in a bowl and mix to form a paste.
Rub the paste all over the veal shanks then place in a vacuum seal bag.
Seal and cook for 36 hours. Remove from water bath and place immediately in an ice bath if you will be serving it later.
Otherwise, remove the veal from the bag and pour the bag sauce in a saucepan.
Simmer the sauce until thickened. If too thin (should be like gravy), slowly stir in a cornstarch slurry while simmering until the desired thickness is reached. (Just mix 1 tablespoon of cornstarch with 1 tablespoon of water for the cornstarch slurry).
Serve the veal shanks over polenta drizzled with the sauce and garnished with gremolata (below).
Blend all ingredients (reserving 1 tablespoon of olive oil) in a food processor until fully combined. Stir in the remaining tablespoon of olive oil.
When sealing the veal shanks in the bag, make sure air is properly removed from the bag so bacteria doesn’t get in.
For a long cooking time of 36 hours, some air may get in the bag and cause it to float. Just open the bag, release the air and seal it again.
For safe and even cooking, the bag should be fully submerged in the water bath. To help prevent floating, you can weigh the bag down with something heavy like a sous vide sinker weight.
You’ll also want to check on the level of the water occasionally. If it looks like it is evaporating, just add more water to the water bath.
The sauce that goes with the osso buco should be thick like gravy. If it isn’t thick enough for you, just use a cornstarch slurry to thicken it.
For the freshest gremolata, use the freshest ingredients possible. If your parsley is wilted, your gremolata won’t last long.
To change things up, use lime or orange zest and juice in the gremolata in place of lemon.
You can also use other fresh herbs in the gremolata like basil, cilantro or mint.