I use the term “osso buco” loosely; this is a non-traditional version in two ways: first, it has no tomato, and additionally it is cooked in a way that is not typical for osso buco.
I started with two veal shanks, and covered them with the following:
Kosher salt, freshly ground pepper
1 Tb butter, sliced very thin
2 T Italian parsley, chopped
Garlic (two cloves), thinly sliced
1/4 of a lemon, thinly sliced
splash of white wine (scant teaspoon)
I then vacuum sealed them and placed them in the Sous Vide Supreme at 140F. As an experiment, I removed one of the shanks from the bath after 12 hours, and seared it for about 45 seconds in a smoking-hot cast iron skillet.
I left the second shank in for 22 hours, and seared it the same way as described above.
The 12-hour shank was perfect, fall-apart tender, and moist.
Twenty-two hours, as in the case of the second shank, was too long. It was edible, but not nearly as moist as the 12-hour one.
Apparently veal, being generally more tender than most other meat, does not benefit from longer cooking times the way tougher cuts – like brisket and flank steak – do.