Meal Kit
Sous Vide Pork Osso Bucco
With Red Pepper Polenta and Roasted Asparagus
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Milk
Chef
Justin Paruszkiewicz
For this classic dish, we used an exceptional cut of Pork shank, marinated in a special blend of seasoning, and cooked very slowly to bring out a mouthwatering bone-in flavor. The sous vide cook-in-advance process has left this cut perfectly tender, sweet with flavor and ready for you to sear and enjoy - so tender, the meal will literally fall right off the bone! Pair this pork with our red pepper polenta and roasted asparagus, and you have yourself a succulent feast fit for the most sophisticated palate.
In Your Box (serves 2)
-
⅓ oz. Butter
- 0 fl. oz. White Cooking Wine
- 0 Parsley Sprigs
- 0 Sous Vide Pork Osso Buco
- 0 volume Quick-Cooking Polenta
- 0 Red Bell Pepper
- 0 oz. Asparagus
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
-
Nutrition (per serving) yP54Aw38
-
Calories30
-
Carbohydrates0g
-
Net Carbs0g
-
Fat3g
-
Protein0g
-
Sodium25mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
-
1 Prep the Vegetables
Preheat oven to 375 degrees. Cut the red pepper into a half inch dice. Chop the parsley.
-
2 Cook the Polenta
Bring 3 cups of water and a ½ tsp. of salt to a boil. Add 1 cup of corn grits and reduce heat. Cook slowly for approximately 5 minutes, stirring occasionally. Remove from heat, add diced red pepper, butter, and then salt and pepper to taste. Cover and let sit for a few minutes before serving.
-
3 Cook the Pork
Place the white wine, Osso Bucco, and a ½ cup of water in a large sauté pan. On medium heat, cook the Osso Bucco on each side for 5-6 minutes or until warm throughout. It is pre-cooked, so try not to overcook it.
-
4 Cook the Asparagus
Cut the root side ends off the asparagus. Place in a bowl and add 1 tsp. oil, and then salt and pepper to taste. Place on a baking sheet and roast in the oven for 8-10 minutes or until the asparagus is beginning to brown and is fork tender.
-
5 Plate the Dish
Place the polenta in the center of the plate. Top with the Osso Bucco. Lean the asparagus against the Osso Bucco on an angle.
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
