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Osso Bucco

A delicious Cut, with the Marrow Bone imparting its highly appreciated flavour.
Our Price: £15.98
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A delicious Cut, with the Marrow Bone imparting its highly appreciated flavour.

Highest standards of animal welfare

We carefully source our Premium Quality Veal only from farms that are accredited with the SKV mark, which guarantees the highest standards of animal welfare, and quality of diet.

Wonderful delicate flavour and velvety texture

This is the only fully inspected quality system for Veal in Europe which ensures we can not only be sure that the animals are correctly reared - but also that they yield the highest quality of that distinctive, wonderful delicate flavour and velvety texture - that only Veal can offer.

An extra dimension of rich taste

Tender - cut from the Shin - across the bone - that essentially - holds that precious Marrow

A delicious Classic Cut, with the Marrow Bone imparting its highly appreciated flavour - and an extra dimension of rich taste

Meltingly tender

Often used to make a classic Italian dish with Tomatoes and Garlic, slowly braised down - until meltingly tender.

Perfect pan-fried, griddled, grilled, braised, stewed - or baked

Do check out our How to Cook/Related Recipes button for more ideas and recipes for your Osso Bucco ​​​​​​

Product Code:
Z604

Osso Bucco

A delicious Cut, with the Marrow Bone imparting its highly appreciated flavour.

Highest standards of animal welfare

We carefully source our Premium Quality Veal only from farms that are accredited with the SKV mark, which guarantees the highest standards of animal welfare, and quality of diet.

Wonderful delicate flavour and velvety texture

This is the only fully inspected quality system for Veal in Europe which ensures we can not only be sure that the animals are correctly reared - but also that they yield the highest quality of that distinctive, wonderful delicate flavour and velvety texture - that only Veal can offer.

An extra dimension of rich taste

Tender - cut from the Shin - across the bone - that essentially - holds that precious Marrow

A delicious Classic Cut, with the Marrow Bone imparting its highly appreciated flavour - and an extra dimension of rich taste

Meltingly tender

Often used to make a classic Italian dish with Tomatoes and Garlic, slowly braised down - until meltingly tender.

Perfect pan-fried, griddled, grilled, braised, stewed - or baked

Do check out our How to Cook/Related Recipes button for more ideas and recipes for your Osso Bucco ​​​​​​

Osso Bucco

INGREDIENTS: Veal

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Osso Bucco

Ingredients

1/4 pound pancetta, diced 1/4 inch cubes (do not substitute bacon)
2-1/2 to 3 pounds veal shanks (4 to 6 pieces 2-3 inches thick)
1/2 cup diced carrot (1/4 inch cubes)
1/2 cup diced celery (1/4 inch cubes)
1 medium onion, diced 1/4 inch pieces
2 Tbsp (about 4 cloves) chopped garlic
3-4 sprigs fresh thyme (or 1 tsp. dried)
1 cup dry white wine
1-2 cups chicken or veal stock
Flour for dusting the meat before browning
Salt and Pepper
Gremolata
2 Tbsp Minced flat (Italian) parsley
1 Tbsp grated lemon zest
2 cloves garlic, crushed and minced

Method

1. Preheat oven to 325°F.

2. Heat a dutch oven on the stove top over medium heat for about five minutes. Add pancetta to pan, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside. If necessary, drain off all but two tablespoons of the fat from the pan.

3. Season the veal shank well with salt and pepper. Dredge the veal shanks through some flour, shake off any excess, and add the meat to the hot fat in the pan. Increase the heat to medium high and cook the meat on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.

4. Add the onions, carrots, and celery to the dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about five minutes) and toss in the garlic and thyme. Continue cooking until the vegetables just begin to brown (about 10 minutes).

5. Add the shanks and the pancetta back to the pan. Pour in the wine, and then add enough stock to come a little more than half way up the side of the shanks. Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about an hour to an hour and a half.

6. Combine the gremolata ingredients, place in a separate small serving dish. Serve on top of risotto or polenta. Sprinkle with gremolata.

Yield: Serves 4 to 6

Osso Bucco

Product Code:
Z604