Description
Veal shin on the bone also known as Osso Buco which translates as bone with a hole. It is used to make the traditional Italian dish, veal shin is divided so the delicious marrow in the centre can be absorbed into the juices of the stew creating rich and comforting dish with soft veal. Allow at least 350g per portion.
Frankie Thomas –
15 minutes to prepare, just under 2 hours cooking time and you have yourself a superb heart winter dish! braised “low and slow” as the chef on tv say; until the veal is fall-off-the-bone tender, there really is nothing like it! soooo yummy!