Veal Osso Bucco
Stovetop: Hold at a frozen state 0-15°F until time of use. Thaw under refrigeration for approximately 12-24 hours at or below 40°F. Place thawed bag in a pot of boiling water or steamer; heat to an internal temperature of 165°F. Heat time varies by product (13-25 minutes); bone-in cuts on the higher end) Remove meat portion onto serving plate, close top of bag and shake to emulsify the remaining sauce. For best results, heat from thawed state. To heat from frozen state, add 4-9 minutes to heat time.
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