Meal Kit

Sous Vide Pork Osso Bucco

With Red Pepper Polenta and Roasted Asparagus

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 0 oz. Asparagus
  • 0 Red Bell Pepper
  • Info
    ⅓ oz. Butter
  • 0 volume Quick-Cooking Polenta
  • 0 Sous Vide Pork Osso Buco
  • 0 Parsley Sprigs
  • 0 fl. oz. White Cooking Wine

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)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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. 1

    Prep the Vegetables

    Preheat oven to 375 degrees. Cut the red pepper into a half inch dice. Chop the parsley.

  2. 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. 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. 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. 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.

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