Veal Osso Bucco

Cross-cut veal shank with marrow bone and delicate flavour. Slow-braise until tender for a classic osso buco or a rich, comforting stew.

Cooking: Brown, then braise covered at 150-160°C for 2-2.5 hours until the meat falls from the bone.

Priced per kg. We weigh your order when we pick it, and any difference comes off your balance at pickup.