Discover the Delicate Flavour of Italian Veal Osso Buco!
Italian veal osso buco, traditionally sourced from veal calves slaughtered at less than 8 mo...
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.
https://www.finefoodspecialist.co.uk/italian-veal-osso-buco?___store=default5545Italian Veal Osso Buco, Frozen, +/-1kghttps://www.finefoodspecialist.co.uk/media/catalog/product/i/t/italian-veal-osso-buco-2.jpg34.9534.95GBPInStock/Meat & Poultry/Meat & Poultry/Exotic Meat/New In/World Cuisines/World Cuisines/Italian Ingredients/Meat & Poultry/Specialist Veal34861972212232381234221<p><strong>Discover the Delicate Flavour of Italian Veal Osso Buco!</strong></p>
<p>Italian <a title="veal" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-veal">veal</a> 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 <a title="beef" href="https://www.finefoodspecialist.co.uk/meat-poultry/specialist-beef">beef</a>. 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.</p>
<p>When braised, our <a title="Italian" href="https://www.finefoodspecialist.co.uk/world-cuisines/italian-ingredients">Italian</a> veal develops a mellow richness, absorbing the aromas of accompanying <a title="vegetables" href="https://www.finefoodspecialist.co.uk/groceries/fruit-vegetables/specialist-vegetables">vegetables</a>, wine and <a title="herbs" href="https://www.finefoodspecialist.co.uk/groceries/micro-herbs-and-herbs">herbs</a> 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.</p>
<p><strong>Cooking Suggestions: How to Cook Italian Veal Osso Buco</strong></p>
<ul>
<li><strong>Slow braise:</strong> In a covered pot with wine, <a title="stock" href="https://www.finefoodspecialist.co.uk/groceries/stocks-jus-condiments">stock</a> and aromatic vegetables.</li>
<li><strong>Pressure cook:</strong> To speed up the process while retaining rich flavours.</li>
<li><strong>Oven roast: </strong>Using a Dutch oven to achieve an even, deep flavour.</li>
<li><strong>Sous-vide: </strong>For precision and ultimate tenderness, followed by a quick sear.</li>
</ul>
<p><strong>Serving Suggestions: What to Pair Italian Veal Osso Buco With</strong></p>
<ul>
<li><strong>Rice:</strong> Creamy risotto alla Milanese (with saffron).</li>
<li><strong>Corn:</strong> Soft polenta for a rustic, comforting base.</li>
<li><strong>Carbs:</strong> Crusty bread to soak up the marrow-rich sauce.</li>
<li><strong>Garnish:</strong> Gremolata (lemon zest, garlic, parsley) sprinkled on top for a fresh, bright contrast.</li>
<li><strong>Drinks: </strong>A glass of aged Barolo or Chianti Classico.</li>
</ul> <p><strong>Origin: </strong>Italy</p>
<p><strong>Weight:</strong> +/-1kg</p>
<p><strong>Storage:</strong> Keep frozen.</p>
<p><strong>Shelf life:</strong> 1 day from thawing if kept refrigerated.</p>
<p><strong>Cooking suggestions: </strong>Slow-braising, pressure-cooking or oven-roasting.</p>
<p><strong>Serving suggestions:</strong> Pair with risotto alla Milanese, creamy polenta, a slice of bread and serve with drinks such as Barolo or Chianti Classico.</p>
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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...
