Osso Bucco (Cross Cut Veal Shank, Chilled)

These fresh 3 to 4 pieces of cross-cut veal shanks about one-inch thick slices are used in the traditional preparation of the Lombard dish, Osso Bucco. Osso Bucco means “hole in the bone” and refers to the marrow hole in the center of the veal shank bone.

Cooking recommendations: for 1kg of meat, cook it in the oven for about 1 to 1/2 hours at 160-180°C.

Check out this mouth-watering Osso Bucco recipe for a memorable experience: Pancetta Recipe.