Osso Buco - 2 pieces (approx. 550g)
Osso Bucco is Italian for "bone with a hole", a reference to the marrow hole at the centre of the cross-cut beef shin. They are taken from the lower leg of the steer. It is tougher than other cuts due to it being a well-exercised part of the animal. Cooking methods include braising and slow cooking, giving your meals an added layer of flavour. Slowly simmer with vegetables, white wine, and seasoned stock for a tender taste sensation.
Local chef, Sophie Zalokar has created this delicious recipe for you to enjoy