Osso buco

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Ossobuco is one of the butchers favourite at Parson's Nose. It refers to both an iconic Milanese dish and the cut of meat that's used to make it.

The name Osso Buco translates literally as 'bone with a hole', which is actually a fairly accurate description.

The name has a regal feel to it, but like any true classic Italian recipe, it's quite simple to make as long as you have good ingredients.

Allergens are stated in BOLD CAPITALS

100% Veal

To cook osso buco, preheat your oven to 160°C. Season the veal shanks with salt and pepper, then sear in a heavy-based ovenproof pan with a splash of oil until browned on all sides. Add chopped onion, carrot, celery, garlic, and a little beef or veal stock, then cover and cook in the oven for approximately 2-2½ hours, or until the meat is tender and easily pulls away from the bone. Serve with creamy mashed potatoes, risotto, or polenta, and finish with fresh parsley and lemon zest for a rich and comforting meal.