Ossobuco or osso buco is Italian for "bone with a hole" (osso "bone", buco "hole"), a reference to the marrow hole at the centre of the cross-cut veal shank. The shanks are cut into thick ‘steaks’ and braised in vegetables, white wine and broth to make the famous dish. The shanks are incredibly hard working muscles and therefore are very tough until braised for a long time.

Here is Australia, we often refer to this particular cut by the name of the dish itself - Osso Buco.

This cut is from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. The shank is then cross-cut into sections about 3 cm thick. The marrow found in the hole in the bone, a prized delicacy, is a feature of this famous dish.

Cooking Suggestion - Osso Bucco is best slow-cooked or braised so that the meat has time to tenderise. We recommend browning it first until caramelised to impart as much flavour into your dish as possible and then slow cooking until fork tender.

Serve: 2 portions per pack or by the kilo
Feeds: 2 people

Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury