0 - 30 minutes
Ossobuco (cooked sous-vide)


Heat the ossobuco as described* on the package. Cook the papardelle al dente in salted water, drain and keep warm. Sauté the shallot in olive oil, add tomato, capers and red wine. Allow to boil for a while. Remove the ossobuco from the packaging and add the meat juices to the tomato sauce. Divide the papardelle among the plates. Serve the ossobuco and spoon the sauce over the meat and pasta. Serve with a piece of Parmesan cheese.

Serving suggestion: Also delicious with Gremolata vegetables or pasta.

*Ossobuco of Peter’s Farm is prepared sous-vide. Place the ossobuco in a preheated pan with butter. Heat the pan for about four to seven minutes over medium heat. Remember to turn it regularly. Prefer to prepare the ossobuco in the microwave? Prick several holes in the foil and place it on a plate in the microwave. Heat the product for two to four minutes at 630 watts.

Sous-vide is a cooking technique in which food is first packed in vacuum. It is then cooked in water at a controlled temperature. The advantages of this technique? Taste, juices, vitamins and minerals are retained..


  • 4 pieces of Ossobuco (cooked sous-vide)
  • 250 gr fresh papardelle
  • Salt
  • 1 shallot finely chopped
  • 4 tomatoes peeled and diced
  • 1 tbsp of capers
  • Splash of red wine
  • Olive oil
  • Parmesan (whole piece)

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Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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