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re: 48 hour sous vide pork shanks - just went in the water.
Posted on 7/22/15 at 7:18 pm to Schwartz
Posted on 7/22/15 at 7:18 pm to Schwartz
I really like pork ossobuco better than veal, but I think sous vide is going to yield very tender protein and a sauce that is lacking depth.
A long braise in the oven would be easier imho.
With that said, I look forward to hearing the results.
A long braise in the oven would be easier imho.
With that said, I look forward to hearing the results.
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