Nutritional information typical values per 100g,
as sold
Energy
117 kCal
Fat
3 g
of which saturates
1 g
Carbohydrate
0 g
of which sugars
0 g
Fibre
0 g
Protein
21 g
Salt
0.063 g

Here's cooking instruction for Osso Bucco:
1. Preheat your oven to 350F (175C).
2. Take the already made Osso Bucco out of the refrigerator and let it come to room temperature for about 15-20 minutes.
3. Place the Osso Bucco in an oven-safe dish or baking tray, ensuring that the meat is spread out in a single layer.
4. Cover the dish with aluminium foil to prevent the meat from drying out during reheating.
5. Place the dish in the preheated oven and let it cook for approximately 20-30 minutes, or until the meat is heated through.
6. After the initial heating time, remove the aluminium foil and check the interl temperature of the meat using a meat thermometer. It should read at least 165F (74C) to ensure it's thoroughly heated.
7. If the interl temperature is not reached, continue cooking for an additiol 5-10 minutes and check again.
8. Once the Osso Bucco is heated through, carefully remove it from the oven.
9. Serve the Osso Bucco with its sauce and any desired accompaniments, such as mashed potatoes or risotto.
10. Enjoy your delicious Osso Bucco!
Note: These instructions are for reheating already made Osso Bucco, so it may not have the same tenderness as freshly cooked Osso Bucco. Adjust the heating time accordingly based on the thickness of the meat and your desired level of warmth.

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR