Osso Bucco is a classic Italian braising cut from the leg which is sliced across the bone to create disks of meat and bone. The bone provides gelatin that melts into braising liquids, adding body and providing a superior mouthfeel. Hindshank Osso Bucco has a higher meat-to-bone ration than foreshank Osso Bucco. Often served with risotto or potatoes with some of the reduced braising liquid as a sauce.
Veal is the tender meat of young cattle and is considered a delicacy in many cuisines. Le Quebecois grain-fed veal is not the same as "pale veal"! Its rich rose color comes from a varied, nutritious, natural (no artificial ingredients, minimally processed) diet of corn, whole grains, milk formula and fresh water. A grain diet also gives the meat subtle marbling that infuses the entire cut with flavor, while maintaining the tenderness veal is known for. Le Quebecois is the first veal program to combine USDA approved All Natural status, humane animal husbandry, full traceability and sustainable farming practices.
Ten 2" (~18 oz each) Osso Bucco, ~12 lbs total. Origin: Quebec, Canada
