# Ossobuco

**URL:** <https://community.anovaculinary.com/t/ossobuco/21049>\
**Category:** Anova Precision® Cooker\
**Created:** [April 27, 2019, 12:03pm UTC](https://community.anovaculinary.com/t/ossobuco/21049 "2019-04-27T12:03:11Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![Pendolasco](https://avatars.discourse-cdn.com/v4/letter/p/8dc957/32.png) [@Pendolasco](https://community.anovaculinary.com/u/Pendolasco)\
**Post date:** [April 27, 2019, 12:03pm UTC](https://community.anovaculinary.com/t/ossobuco/21049/1 "2019-04-27T12:03:11Z")

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Hi, does anybody know the cooking time for veal shank (ossobuco) thanks, Carlo

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**Author:** ![Steve\_Moore](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/steve_moore/32/5223_2.png) [@Steve\_Moore](https://community.anovaculinary.com/u/Steve_Moore)\
**Post date:** [April 28, 2019, 7:38pm UTC](https://community.anovaculinary.com/t/ossobuco/21049/2 "2019-04-28T19:38:28Z")

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I have done veal shank a few different ways and times. But my favorite is 144F for 36H seasoned shank alone, then another 12H with sauce in the bag.

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**Author:** ![Pendolasco](https://avatars.discourse-cdn.com/v4/letter/p/8dc957/32.png) [@Pendolasco](https://community.anovaculinary.com/u/Pendolasco)\
**Post date:** [April 29, 2019, 9:12am UTC](https://community.anovaculinary.com/t/ossobuco/21049/3 "2019-04-29T09:12:24Z")

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Steve,  
Thanks for your suggestion. The hours you suggest (first time) 36H looks quite long as well the second. I will try and let you know. Thanks