One of the most famous Italian dishes! Deliciously slowly cooked, buttery and easy to prepare.
The veal shanks form the foundation of the ossobuco. They are vacuum-packed and subsequently slowly cooked (sous-vide) so that the meat almost falls right off the bone. The advantage of vacuum-packing it is that all flavours, aromas, vitamins and juices are preserved. The flavour of the herbs and spices are more intense.
All you have to do is heat the ossobuco up.
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