Veal Osso Bucco is perfect for slow cooking & casseroles. Cross cut 40mm.
The “bone’s hole” or hind shank is one of the tastiest parts of the veal. When slow cooked, the marrow melts into the sauce, leaving an open hole in the centre, and giving a succulent taste to your meal. It is also vital to leave the skin on, or the shanks will fall apart during cooking.
Veal is primarily fed on milk, producing a light pink muscular meat colour. This makes Veal lean, healthy and low in cholesterol. Veal is a natural product and reaches the consumer’s table pure, unadulterated, naturally juicy, tender and tasty.
The World’s Best Osso Buco
Veal is the meat of calves (young cattle), in contrast to the beef from older cattle. Milk fed Veal can be produced from a calf of either gender and any breed; however, most veal comes from young males of dairy breed because these are surplus to the industry’s requirements. Generally, veal is more expensive than beef from older cattle.