Osso Bucco, or braised veal shank, is a classic Italian comfort food known for its meaty flavor. Le Québécois Heat & Serve Osso Bucco is made using only the highest grade veal shanks. Each osso bucco portion is ultra-tender, meaty and large enough to command the plate.

Portion Size: 22-24oz (14-16oz shank, plus sauce)
Portions Per Case: 16
Pack Size: Four 6lb packs per 24lb case.
4 servings per pack.
Osso Bucco $17.22 per serving
Vegetable $0.50 per serving
Risotto $0.30 per serving
Herb Garnish $0.10 per serving
Labor/Energy $0.50 per serving
Your Total Cost $18.62 per serving
On your menu for $22.00-$28.00
per serving
20% to 50% Markup


Veal, Veal Demi (carrots, celery, onions, tomato paste (tomatoes, water, citric acid, salt), leeks, and bay leaves), Osso Bucco Seasoning (enriched bleached wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thaimine momonitrate, roboflavin, folic acid), salt, onion powder, garlic powder, spices), Fresh Oranges, White Wine, Canola Oil, Flour, and Salt and Pepper.


Defrost in the cooler or by submerging the pouch in cold running water. Reheat by boiling the pouch or baking osso bucco and sauce in a hotel pan covered with tin foil for about 30-45 minutes in a 370 degree oven.

Plate with a starch (risotto is a traditional customer favorite) and vegetable of your choice. Finish with the rich sauce that accompanies the osso bucco in the pouch and a simple gremolata.
  Heat &
Plate		 Made Yourself
Osso Bucco: $17.22   $15.59
Starch/Sides: $0.90 $0.90
Labor/Energy: $0.50 $5.00
Total: $18.62 $21.49

The veal shank is first dredged in seasoned flour and then seared in oil to develop a flavorful crust. Extra care is taken to sear all sides of the shank, not just the flat ends.


Any excess oil is drained off and onion and celery are sweated in the pan.

Tomato paste and cubed fresh oranges are added, followed by salt and pepper.


The fond is deglazed with white wine, and Le Québécois Veal Demi-Glace and water are poured in.  The sauce is simmered for 10-20 minutes to develop its full flavor.

The sauce and osso bucco are then combined in sous vide pouches and braised sous vide overnight.


When finished, the Le Québécois Heat & Plate Osso Bucco is blast chilled in the sous vide bags and
flash-frozen to ensure safety and quality.