Succulent and tender ossobuco shredded and stuffed into fresh tortelloni is a match made in heaven! Serve with a hearty glass of red and a generous sprinkling of fresh parmesan. This recipe is Milanese, and is cooked with white wine and vegetables to achieve a deliciously meaty and flavoursome filling.

Ossobuco is the shank from the veal or beef, coming from the top of the cow’s legs. As this cut of meat is tougher than other bits, due this muscle of the animal getting a lot of exercise, it is always cut on the bone and then cooked for a long time on a low heat. This slow cooking process results in a full-flavoured meat. Traditionally used in ragus, ossobuco meat is the perfect ingredient to use in pasta sauces, or filled pasta!