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17,97 €/kg
100kg in stock
Dutch veal osso buco from Holland, ideal for slow cooking in a pot to develop rich, velvety sauces that cling to the tender meat. Prepare it lemonato style with garlic, parsley, and white wine for a bright, fresh acidity that enhances the shank’s marrow depth, or kokkinisto with carrots for a sweet, tomato-based richness.
The cross-cut shanks with exposed bone marrow benefit from 2–3 hours of low braising at 160–170°C, allowing connective tissues to melt into a silky texture while flavors meld. Add thyme, bay leaves, and pepper during cooking for aromatic layers, with white wine deglazing to elevate complexity and finesse.
Serve over creamy risotto, polenta, or pasta to soak up the glossy sauce, garnished with extra gremolata of lemon zest, parsley, and garlic for vibrancy.
Cut the meat into large pieces for even cooking.
Marinate with red wine and throumbi for intense flavor.
Let it simmer for at least 2-3 hours to become tender and develop a full-bodied sauce
Slow braise in wine with vegetables for a rich, glossy sauce that melds flavors over low heat.
Cook in a pot with tomatoes, onions, and spices for a hearty, aromatic tomato-based stew.
Ideal served with risotto or polenta to absorb the velvety sauce and complement the tender shank.
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