As a Father's Day special, we're offering Milano's trademark secondo piatto: slow-cooked veal ossobuco, braised in a tomato-based sauce and served with saffron risotto! It makes a great meal on it's own, or you can pair it with some healthy greens like our Bietola Stufata.
Fun fact: the name "ossobuco" means "bone with a bole," referring to the cross-cut veal shank that gives it it's a rich flavour.
Heating Instructions - Remove lid and cover with foil, heat in preheated oven at 350° for approximately 20 minutes until hot and meat is cooked to desired doneness (rare, medium rare, etc).
Storing Instructions - Keeps in fridge for 2 days.
Ingredients - Ossobuco: Veal, tomato, white wine, garlic, olive oil, herbs, salt, pepper. Risotto: Carnaroli rice, saffron, vegetable stock, parmigiano reggiano, butter, onion & salt.