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Enjoy this classic Italian dish prepared by chefs and delivered right to your door. A delectable sauce of tomatoes, carrots, and other hearty vegetables envelops tender braised veal shanks for a sumptuous and special dinner. Let us do all the work of preparing it for you! All you have to do is reheat and take the credit.
Our Osso Buco earns consistent top ratings from our customers and it’s easy to understand why: the sous vide cooking method we pioneered and perfected ensures a perfectly tender and flavorful braise. Plus, the dish is high in protein and an excellent source of Vitamin A. Try it with our Creamy Polenta for the ultimate presentation.
Food for the Gods
Amazing as usual. Superb quality and flavor. We have ordered these products on numerous occasions and have never been disappointed.
What goes into it, what you get out of it, and how to heat it for best results.
The sous vide slow-cooking method locks in the nutrients found in our premium ingredients.
Conventional oven, microwave or water bath—here are the times and temperatures you need.
High Protein or Low Sodium, Vegetarian or Vegan, our dishes all have certain qualities you should know about.
Serving Size 1/3 (130g) | Servings Per Container 3
Calories from Fat 90
|Amount per Serving||%DV*|
* 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|
|2,500 Calorie Diet|
|Total Fat||Less than||80g|
|Saturated Fat||Less than||25g|
22-25 minutes at 375°F
4-5 minutes (1100 watts)
40 minutes at 145°F
12-15 minutes at 375°F
3 minutes (1100 watts)
25 minutes at 145°F
|from frozen||22-25 minutes at 375°F||4-5 minutes (1100 watts)||40 minutes at 145°F|
|from thawed||12-15 minutes at 375°F||3 minutes (1100 watts)||25 minutes at 145°F|
18g Protein Per Serving
0 Trans Fat
Meat literally falls off the bone, the best ever. I serve it with mashed or roasted pee wee potatoes with garlic, and sautéed spinach or green beans.
This is the most delicious Oso Buco, comparable to any restaurant we’ve ordered it at. And in these days of the quarantine, it’s a special meal.
I love Osso Bucco and CS makes it perfectly! I serve with basmati saffron rice and petit pois sautéed with shallots. Just right amount of sauce!
Some of the most delicious Osso Buco that I have ever eaten and I shared some with a friend that had never had the pleasure of eating it before and she was amazed at the taste and tenderness of them.
"I became a chef because I like to be creative and work really hard."
"We’re our biggest critics, which allows us to stay ahead and be the world leader in sous vide."
"Quite honestly, I think Cuisine Solutions is the best of the best."
"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."
"Home chefs love our food because it’s so easy to use and is consistently excellent."
"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!"
"My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic."
"Our foods are user-friendly, offer big flavor and they have classical roots."
"Food is the perfect platform for creative expression."
"Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor."
"I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that."
"I love to work with food, be creative and make people happy."
"I enjoy seeing how food crosses cultural lines and brings people together regardless of their background."
"Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy."
"I became a chef because I love food."
"Our creativity and attention to detail allows us to be the leader in sous vide cooking."