Meal Kit
Milanese Sous-Vide Pork Osso Buco
With Buttery Polenta and Tomato Ragout
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 6 days
Contains: Milk
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Under %{max_calories} calories
Chef
Justin Paruszkiewicz
Sure, Milan is the fashion capital of the world, but the Milanese also know how to eat! Case in point: Osso Buco, a Northern Italian classic. Our lovely version doesn’t stray too far from the original with fluffy polenta, tender sous-vide pork shank, and a hearty ragout of tomatoes, basil, and garlic. The result is an impressive dinner that looks as beautiful as it is delicious.
In Your Box (serves 2)
- 14 oz. Diced Tomatoes, Canned
- 1 cup Quick-Cooking Polenta
- 1 Shallot
- 2 fl. oz. White Cooking Wine
- 2 Tbsp. Sugar
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0.9 oz. Butter
- 2 Garlic Cloves
- ½ tsp. Red Pepper Flakes
- 3 Basil Sprigs
- 2 Sous Vide Pork Shank
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.
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Nutrition (per serving) 2PZm0739
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Calories490
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Carbohydrates82g
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Net Carbs81g
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Fat9g
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Protein9g
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Sodium710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pan
- 1 Medium Pot
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
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1 Prepare the Ingredients
Thoroughly rinse produce and pat dry. Peel and mince shallot. Mince garlic. Stack basil leaves and roll into a cylinder, slice across the length of the roll creating very thin strips (chiffonade).
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2 Prepare the Sauce
In a medium pan over medium-high heat, warm 1 tsp. olive oil, garlic, and shallot for 3-4 minutes or until translucent and aromatic. Add white wine, and simmer for 2 minutes. Add diced tomatoes (including juice from the can), sugar, and red pepper flakes to taste. Reduce heat and simmer on low for 5-6 minutes. Season with a pinch of salt and pepper. Keep warm until ready to serve.
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3 Warm the Pork Shanks
In the medium pan with the tomato sauce, add pork shanks and the juice from the sous-vide bag. If necessary, add ½ cup of water to thin sauce. Stir and simmer over medium-low heat until shanks are warmed throughout and sauce is rich.
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4 Make the Polenta
In a medium pot bring 3 cups of lightly salted water to a boil. Once boiling, slowly whisk in the polenta. Reduce heat to a low simmer and cook for 4-5 minutes, or until polenta softens. Stir in the butter. Season with a pinch of salt and pepper. Keep warm until ready to serve.
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5 Plate the Dish
Ladle a heaping serving of polenta into a dish. Top with a pork shank and the sauce.Garnish with fresh basil and a crack of black pepper.
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