Osso Buco

$ 21.99 $ 25.99 Serves 3 $ 256.99 $ 311.88 Case

 

A delectable sauce with tomatoes, carrots and other hearty vegetables smothers tender, braised veal shanks. Inspired by classic Milanese cuisine, our chefs created this hearty dish so you can order gourmet Italian food online. Heat in minutes to savor the finest cuisine from your own kitchen.

18g Protein Per Serving | 0g Trans Fat | Excellent Source of Vitamin A 

About this dish

What goes into it, what you get out of it, and how to heat it for best results.

Nutrition Facts

Serving Size 1/3 (130g) | Servings Per Container 3

Calories 170
Calories from Fat 90

Dietary Benefits

Ingredients

Dietary Notes

Item Number
1805898947

Amount per Serving %DV*
Total Fat 10g 15%
Saturated Fat 4g 19%
Trans Fat g 0%
Cholesterol 70mg 23%
Sodium 270mg 11%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Sugars 1g
Protein 18g
 
Vitamin A 10%
Calcium 2%
Vitamin C 2%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

2,000 Calorie Diet
Total Fat Less than 65g
Saturated Fat Less than 20g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
2,500 Calorie Diet
Total Fat Less than 80g
Saturated Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 375g
Dietary Fiber 30g

Heating Instructions

Conventional Oven

55 minutes at 350°F

Microwave Oven

12 minutes (1100 watts)

Water Bath

50 minutes at 145°F

Conventional Oven

30 minutes at 375°F

Microwave Oven

5 minutes (1100 watts)

Water Bath

36 minutes at 145°F

Conventional Oven

Microwave Oven

Water Bath

from frozen 55 minutes at 350°F 12 minutes (1100 watts) 50 minutes at 145°F
from thawed 30 minutes at 375°F 5 minutes (1100 watts) 36 minutes at 145°F

Quality Meal Claims

High Protein

18g Protein Per Serving

No Trans Fat

0 Trans Fat

"I became a chef because I like to be creative and work really hard."

Edgar Steele

Local Business Sales Representative

"We’re our biggest critics, which allows us to stay ahead and be the world leader in sous-vide."

Gerard Bertholon

Chief Strategy Officer

"Quite honestly, I think Cuisine Solutions is the best of the best."

Bruno Bertin

Executive Chef

"I was inspired by watching my mum cooking at home. The more I cooked, the more I enjoyed it. It has become a passion more than a job."

Olivier Boinet

Sous Chef, Culinary Services

"Home chefs love our food because it’s so easy to use and is consistently excellent."

Marc Brennet

Vice President of Retail Brands

"At Cuisine Solutions, I helped develop the Red Beans and Rice with Andouille Sausage, the Chicken Rollatini and the Red Thai Curry Chicken—all are delicious!"

Míguel Garcia Calderón

Research & Development Chef

"My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic."

Herve Chignon

Director of Retail Brands

"Our foods are user-friendly, offer big flavor and they have classical roots."

Peter Coffey

Culinary Sales Specialist, National Chain Accounts

"Food is the perfect platform for creative expression."

Robin Ferraro

Account Manager, Giant Food

"The best thing about Cuisine Solutions is the consistency and the safety of our products."

Jay Giannone

National Account Manager, Chain Accounts

"Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor."

J. Hemmer

Director of Sales, On-Board Services

"I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that."

Bhasker Raghav

Business Development Manager, On-Board Services

"I love to work with food, be creative and make people happy."

Julien Vanderlynden

Research & Development Manager

"I enjoy seeing how food crosses cultural lines and brings people together regardless of their background."

Rodney Carter

Sous chef

"Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy."

Stephanie Daly

Sous Chef, Culinary Services

"I became a chef because I love food."

Jean-Pierre Guillaud

Chief Operating Officer

"Our creativity and attention to detail allows us to be the leader in sous-vide cooking."

Jeff Sklaney

Culinary Sales Specialist—Retail Brands