Buttery Sous Vide Veal Shank

Ingredients 
1 veal shank -- 1.2kg
35g butter
salt
oil
3 bay leaves
3 cloves of garlic 6 cloves

Brush oil over the shank, then sear on all sides. Salt as you go.

Put everything into bag and sous vide at 55C for 24 hours, then raise temperature to 57C for another 24 hours.

Remove from bag. Pour off juices to make sauce if desired.

Sear on all sides.

Notes: 
Very tender and soft. Not in the least dry.

I could cut it easily with a butter knife.

The main problem with sous vide cooking for me at the moment is the difficulty I have in salting. This veal shank was not salty enough.