Milk Fed Veal Osso Bucco (1kg)

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Description:
Milanese specialty of cross-cut veal shanks with bone at the center and marrow inside. The modern and more popular recipe includes tomato sauce. Always braise the meat unitl soft and tender.

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Chef’s Tip:
Braise in a cocotte pan for about 6 minutes to sear the meat and caramelize properly. Add some vegetables like peeled tomatoes, carrots, celery and onions and cook for about 5 minutes. Then add bay leaves, cover the meat with broth and cook for about 30-45 minutes until the meat gets soft and tender. Season with fleur de sel and pepper and serve.

Bon Appétit

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