As saucy as it is rich with its hearty vegetables and velvety-tender braise of meat our Veal Osso Bucco recipe is an Italian classic that is ready to eat in just 5-6 minutes. Containing two shanks per package and 17g of protein per serving, the sous vide cooking method used to prepare the dish ensures restaurant-quality results, every time. What is sous vide cooking? Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath to deliver consistent results. Used by high-end restaurants and pros, this cooking technique produces results that are impossible to achieve through any other cooking method. For best results, please ensure the product is fully thawed out before reheating. Our recommendation is to thaw the product overnight under refrigeration. Conventional Oven: 1/Preheat oven to 375 °F. 2/Peel open the pouch and place the thawed osso buco in an oven-safe dish. Discard the plastic pouch. 3/Heat for 27-30 minutes. 4/Carefully take the dish out of the oven and serve. Microwave: 1/Remove the thawed osso buco and sauce from pouch and place in a microwave-safe container. Discard plastic pouch. 2/Microwave on High for 5-6 minutes. 3/Carefully remove container from microwave and let stand 1 minute fore serving.

About 2 Servings/Frozen product (15.5oz/440gr)