Indulge in the Delicate Delights of Dutch Milk-Fed Veal Osso-Buco!

Although Osso Bucco or veal shanks are a speciality of the Lombardy region of Italy, they are also the name of a well-known Italian dish, Osso Bucco, which translates to 'bone with a hole' and is the veal shin of the bone. Sourced from young, milk-fed calves in the Netherlands, this premium cut promises a dining experience that is both luxurious and memorable. These veal meats are usually cooked in stews so that the bone marrow in the middle can be absorbed into the other juice in the dish

Dutch Milk-Fed Veal Osso-Buco Flavour & Texture

Our Dutch Milk-Fed Veal Osso-Buco boasts a delicate flavour profile, characterised by its subtle sweetness and mild, yet distinct, beefy taste. The Dutch Milk-Fed lamb shanks have a melt-in-your-mouth texture, where succulent meat falls effortlessly off the bone, revealing a velvety smoothness. The delicate marbling adds a lusciousness to the meat, creating a sensation of indulgence with every forkful.

Duch Milk-fed Veal Osso-Buco Cooking Suggestions

• Braising: Slow-cook Dutch veal osso-buco in a flavourful broth or wine-based sauce until the meat is tender and falling off the bone, infusing it with rich, complex flavours.
• Roasting: Roast the milk-fed veal osso-buco in the oven at a low temperature, allowing the meat to cook gently until it reaches a tender consistency while developing a caramelised exterior for added depth of flavour.
• Grilling: Grill the veal osso-buco over high heat for a few minutes on each side to achieve a smoky char and impart a delicious grilled flavour, while ensuring the meat remains juicy and tender.

Duch Milk-fed Veal Osso-Buco Serving Suggestions

• Creamy Polenta: Serve Dutch milk-fed veal Osso-Buco atop a bed of creamy polenta, allowing the velvety texture of the meat to contrast with the smoothness of the polenta.
• Gremolata: Garnish the veal osso-buco with a vibrant gremolata made from chopped parsley, garlic and lemon zest, adding a burst of freshness and citrusy flavour to each bite.
• Roasted Vegetables: Accompany the veal osso-buco with a medley of roasted root vegetables such as carrots, parsnips and potatoes, enhancing the dish with their earthy sweetness and caramelised edges.
• Red Wine Reduction: Pair Dutch milk-fed veal Osso-Buco with a rich red wine reduction sauce, drizzling it over the meat to intensify its flavour and add a touch of elegance to the presentation