Discover the Delicate Flavour of Italian Veal Osso Buco!

Italian veal osso buco, traditionally sourced from veal calves slaughtered at less than 8 months old, is a dish celebrated for its tenderness and subtle, luxurious flavour. The youth of the animal imparts a uniquely mild, almost buttery taste that sets it apart from mature beef. The bone-in cut, taken from the shank, contains rich marrow that melts into the dish during slow cooking, enhancing the overall depth with a silky texture.

When braised, our Italian veal develops a mellow richness, absorbing the aromas of accompanying vegetables, wine and herbs without being overpowered. The result is a melt-in-your-mouth experience that’s both comforting and refined, a perfect example of Italy’s ability to elevate simple ingredients into something exceptional.

Cooking Suggestions: How to Cook Italian Veal Osso Buco

• Slow braise: In a covered pot with wine, stock and aromatic vegetables.
• Pressure cook: To speed up the process while retaining rich flavours.
• Oven roast: Using a Dutch oven to achieve an even, deep flavour.
• Sous-vide: For precision and ultimate tenderness, followed by a quick sear.

Serving Suggestions: What to Pair Italian Veal Osso Buco With

• Rice: Creamy risotto alla Milanese (with saffron).
• Corn: Soft polenta for a rustic, comforting base.
• Carbs: Crusty bread to soak up the marrow-rich sauce.
• Garnish: Gremolata (lemon zest, garlic, parsley) sprinkled on top for a fresh, bright contrast.
• Drinks: A glass of aged Barolo or Chianti Classico.