Our Ossobucco is an Il Portico favourite! Shin of veal braised with tomato, white wine, vegetables, and bone broth.
Garnished with a traditional gremolata of citrus, parsley and garlic, this classic Lombardy dish comes served with baked polenta.
Delivered with polenta as the side dish and serves one.
INGREDIENTS / ALLERGENS
Shin of veal, flour (wheat, gluten), butter (milk), onions, carrots, white wine (sulphur dioxide),
veal bone broth, celery, lemon zest, garlic, parsley, tomato, onions, pepper.
Polenta (gluten), parmesan cheese, butter, cream (milk)
to cook from chilled
(leave to defrost in your fridge overnight)
To heat in an oven – preheat oven to 180 degrees.
Cut open the vacuum bag containing your ossobuco. The meat is packaged with the sauce so take care when unpacking. Place the ossobuco with its sauce into an oven proof dish and add a little water at the bottom to stop the sauce from drying. Lightly cover with silver foil and place in centre of oven. Check after 10 minutes
When the meat is hot in the middle it is ready to serve (between 10 and 20 minutes depending on strength of your oven).
To heat in the microwave
Leave the ossobuco inside the bag and heat in microwave until piping hot. Once ready simply cut open the bag and serve.
The polenta can be grilled, fried, or cooked in the oven. We put ours in a small dish in the oven for 10 minutes.
to cook from frozen
Because this meat is already cooked you can defrost it using the defrost setting on your microwave and then cook from chilled.
Otherwise it can be oven cooked from frozen, once out of the packaging.