This was one of my earlier experiments using the Sous Vide Supreme- veal shank ala osso bucco with vegetables and a mashed potato.  What I liked about this dish was that this and other similar ones could be made into quick and easy meals for those busy workdays.  You could cook a batch in advance and then toss the individual portions directly into the freezer (already vacuum sealed) for easy reheat later.   Since meats cook at a lower temperature than vegetables, you can toss your veggies and broth in without worrying about overcooking.

I based the osso bucco from : http://www.cookingforengineers.com/recipe/200/Osso-Buco.

Here are the steps that I loosely followed:

• Browned the veal shanks
• Created the stock (Did Not Add Shanks)

From there, I deviated and combined the stock and the shank into individual vacuum sealed bags, tossed them in the Sous Vide Supreme at about 60 °C, and left them for about 12 hours.

The next day, I added some mashed potatoes, separated the vegetables from the broth, thickened the sauce, and served