Williams Sonoma Braising Sauce, Osso Buco
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The rustic cookery of the Italian countryside is famous for hearty, long-simmered braises like veal osso buco. Made with the finest all-natural ingredients, including traditional wines, vegetables and spices, our all-natural braising sauce makes it simple to cook this rich, savory dish at home – capturing all the depth and complexity of the classic preparation. Simply combine with browned veal shanks in a slow cooker or Dutch oven, simmer and serve.
- 1 lb. 8.5 oz. (makes 6–8 servings).
- Made in USA.
- 1 lb. 8.5 oz. (makes 6–8 servings).
- Vine-ripened tomato fillets, onions, carrots, celery, Merlot wine (contains sulfites), red wine vinegar (contains sulfites), beef stock (roasted beef base, salt, hydrolyzed soy protein, corn syrup solids, sugar, natural flavoring, autolyzed yeast extract, dried whey, caramel color), extra-virgin olive oil, garlic, thyme.
- Contains milk, soy, sulfites. This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, fish, eggs, peanuts.
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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Rated 5 out of 5 by Heidiskitchen from super easy this sauce far exceeded my expectations. threw it in the slow cooker with veal and carrots on a beyond busy morning and came back to an intensely rich aroma. served it with warm, fresh bread and we were in heaven. next time, I will follow the directions better and invite some good friends over. to die for with a good french bordeoux.Date published: 2016-02-15Rated 5 out of 5 by VEGASPOET from EXCELLENT SAUCE I used this with cuts of Filet mingon instead of veal. I added baby red potatoes and whole onions to my slow cooker. It was one of the best meals I ever had.Date published: 2015-08-27Rated 5 out of 5 by cheesegeek from Wanted more I gave this sauce to my dad for his birthday, and we decided to try it this past weekend while I was visiting. We weren't able to find enough veal shanks for the recipe, and so tried it with beef shanks. We were not disappointed - it was wonderful, and actually reminded me of braciole. The meat fell apart, and it was so flavorful. I'd recommend checking on it about 5 hours in - we had to turn it to low at that point. We served it over pasta - and wished we had more sauce, as it was that tasty!Date published: 2015-02-03Rated 1 out of 5 by cajungal from Worst Sauce Ever!! Please don't waste your money on this sauce -esp with nice veal chops. It tasted so strong and burnt. We had to rinse it off the veal. Just tasted awful. Pretty much ruined our dinner.Date published: 2014-10-25Rated 5 out of 5 by CColon from Superb Sauce After previously making my own sauce for Osso Buco I decided to try the William-Sonoma braising base since I have used and been very pleased with their other sauces. The first time I used it I received rave reviews and everyone thought it was my own. Each time I have used it since the results have been the same. It is a consistently delicious sauce for Osso Buco, and saves a great deal of time in the preparation. Now it's the only way I will make the dish. Love it!!!Date published: 2013-04-04Rated 4 out of 5 by mshomecook from Not just for osso buco! I bought this to make osso buco but couldn't find veal & bought short ribs instead. Made them using the slow cooker method. Based on other's reviews I shortened my cooking time & stayed home to monitor it. First 3 hrs on high, last 2 hrs on low. The sauce is delish & full bodied. The short ribs literally slid off the bones. I made little changes like browning the meat in 1 Tbs bacon fat & 1 Tbs canola oil, & added 4 slices of chopped up lean bacon to the cooker with this & it melted into the sauce. Yum! I had 2lbs of meat so a lot of extra sauce after cooking & I plan to use it to make meatloaf. After cooking I removed the meat, cooled & refrigerated the sauce so that the fat could rise to the top. I skimmed that off easily in the morning. Just a tip for those concerned about fat if you don't have a gravy separator. It was scrumptious! I give 4.5 stars because the ingredients list soy protein. I avoid soy in my diet and hate that it is added to so many products these days.Date published: 2012-08-29Rated 5 out of 5 by CountessaCook from Your friends will think you're a good cook Bought the shanks, bought the la crueset Dutch Oven, and bought the braising base. Wondered if it was all worth it. Yes!!! My Osso Bucco was rated the best ever tasted. All I did extra was add some onions and a couple of carrots, then seared the meat, forgot to add salt and pepper, added the sauce and baked in the oven at 325 for two hours. Make sure to get humanely farmed meat. It makes you feel a bit better.Date published: 2012-04-28Rated 5 out of 5 by Cathij from Another great sauce I used this with boneless beef short ribs and we loved it.Date published: 2012-03-06