An Italian classic that’s eternally satisfying! Our version of osso-buco is slow-simmered in a tomato and vegetable sauce, lending it an unparalleled tenderness. Simply serve on a bed of pasta.
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Quebec pork, white mushrooms, tomatoes, carrots, celery, unbleached white flour, butter, honey, white wine (sulfites), red wine, French shallots, Spanish onions, garlic, reduced sodium beef stock,cream, Dijon mustard, fresh basil, sea salt, Consistaid, arrowroot starch, veal stock concentrate, black pepper, fine herbs, spices.
Contains: milk.
Thaw osso buco in packaging in refrigerator for 24 hours, or for 35 to 45 minutes in warm water.
If vacuum seal is broken, thaw in refrigerator only.
CONVENTIONAL OVEN
Preheat oven to 375°F. Remove thawed dish from packaging. Place on a baking sheet and bake for 35 to 40 minutes on middle rack.
For larger quantities, add a few minutes to cooking time.
Serve over pasta or rice. A true delight!
For maximum flavour, we recommend warming dinner plates before serving.
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