4 shanks - 20 to 24 oz. ea.

Braised Veal Osso Buco: (4 shanks) 20-24 oz ea

Braised Veal Osso Buco

Heat from frozen:

Simmer or Steam:
1. Bring a pot of water to a boil. Place packaged frozen shanks in pot and reduce to a simmer and heat 20 to 25 minutes. Or place packaged frozen shanks in steamer basket and steam 20 to 25 minutes.
2. Remove bag, open carefully with scissors, and serve.

Heat from thawed:

1. Thaw packaged shanks on a dish in the refrigerator.

Simmer or Steam:
2. Bring a pot of water to a boil. Place packaged shanks in pot and reduce to a simmer and heat 17 to 20 minutes. Or place packaged shanks in steamer basket and steam 17 to 20.
3. Remove bag, open carefully with scissors, and serve.

One 20 to 24-ounce shank serves 1.

Use smooth-edge plastic or wood utensils, for sharp objects and metal tongs may puncture bags. Be careful handling and opening bags. Steam will be released and contents will be extremely hot.

Cooking Instructions

Braised Veal Osso Buco: (4 shanks) 20-24 oz ea

Veal Shanks perfect for making Osso Bucco. Surprise guests with a traditional Milanese dish that tastes like you spent hours in the kitchen. A complex medley starring our own meadow-raised, bone-in veal shank. First it's braised with rich demi-glace de veau, then slow roasted with shallots, garlic, lush Roma tomatoes and more for fork tender and multi-dimensional flavor.

4 shanks | 20-24 oz ea

Heat & Serve