Veal Osso Bucco, Dutch Milk Fed 350g

Veal Osso Bucco 350g is 350g of Dutch milk-fed veal osso bucco – the cross-cut shin section with a central marrow bone, the essential cut for the great Milanese braise. Veal osso bucco is one of the finest slow-braise cuts in all of Italian cooking. As a result, long cooking melts the collagen into a deeply gelatinous sauce while the marrow softens into a rich, unctuous centrepiece. Furthermore, Dutch milk-fed veal produces pale, tender shin meat of outstanding quality. In particular, the central bone is as important as the meat – scooping the marrow onto a piece of bread before eating the braise is one of the great Italian rituals.

About Veal Osso Bucco 350g

We source our veal from specialist producers in the Netherlands and from English rose veal farms in Britain. In particular, we select every supplier for welfare standards, breed and the quality of the finished meat. As a result, the veal we deliver meets a standard set by the finest European butchers and restaurant kitchens. Furthermore, modern veal production bears no resemblance to the practices that gave the ingredient a poor reputation. However, the distinction between production methods matters. In particular, Producers raise Dutch milk-fed veal on a diet of milk and grain in well-managed group housing. Additionally, English rose veal comes from British dairy calves raised outdoors on a natural diet, producing pink meat with a more robust flavour than white veal. That transparency about provenance is something we consider essential. That is why Veal Osso Bucco 350g from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Veal Osso Bucco 350g From Us

Cooking veal well rewards a light touch above almost everything else. In contrast to beef, veal has a delicate flavour that aggressive seasoning or heavy sauces overwhelm quickly. As a result, the finest veal preparations are always simple. Furthermore, veal responds particularly well to butter, cream, white wine and lemon – the classic Italian and French kitchen combination. However, different cuts demand very different approaches. In particular, the loin, escalope and cutlet suit quick cooking at high heat and brief resting. Moreover, osso bucco, diced veal and tougher cuts transform completely with long, slow braising. Additionally, never serve veal as rare as beef. It benefits from cooking to a pale pink throughout. That gentle heat and light hand define the finest veal cooking.

How to Cook Veal Osso Bucco 350g

To get the very best from Veal Osso Bucco 350g:

• Tie a piece of kitchen string around each slice to hold its shape during the long braise.
• Brown well in butter and oil on both sides before adding the braising liquid. Colour is essential for depth of flavour.
• Furthermore, braise covered at 160°C for 1.5 to 2 hours in white wine and stock. Add tomatoes and cook until completely tender.
• Serve with traditional gremolata of lemon zest, parsley and garlic scattered over just before bringing to the table.

Perfect Pairings

Veal Osso Bucco 350g pairs beautifully with:

• Saffron risotto – osso bucco alla Milanese with risotto is one of the great dishes of Italy
• Gremolata of lemon zest, parsley and garlic as the essential finishing condiment
• Crusty bread or polenta to capture the marrow and braising sauce
• A glass of Barolo, Barbaresco or a serious Gavi alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival, pat dry and store loosely covered in the fridge. However, always bring to room temperature for 20 minutes before cooking. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, Veal Osso Bucco 350g brings a delicacy and quality that only carefully sourced, welfare-assured veal can deliver. Moreover, great veal cooking is always defined by restraint and the finest simple ingredients.