bucco

Veal Ossobuco of approximately 1 or 3 kg cut into 2-3 pieces per kg. Vacuum packed and transported refrigerated so that it reaches your kitchen preserving all its freshness, juiciness and flavor.

The veal ossobuco is the meat that is extracted from the upper part of the front and rear legs of the animal. It is cut crosswise and presented in thick slices with the corresponding bone in its central area, which gives it that characteristic appearance.

The cross section is of vital importance for the piece to be considered a top quality ossobuco. A badly done cut can make the piece go from being an ossobuco to being considered a zancarrón or morcillo.

As a trick, we advise you to make some cuts to the small membrane that surrounds each piece so that it does not shrink and its presentation is worthy of a professional recipe book. To stew the meat, put salt at the end so that it does not lose its juices and macerate the meat with milk two hours before cooking it.

The ossobuco is an excellent type of meat to prepare in stews, bone broth, with sauce and meat dishes in its juice prepared in a pressure cooker. You can also taste it roasted in the oven in its own juice with baked potatoes.

We recommend that you accompany the ossobuco with a little rice a la milanera prepared with the marrow of the bones of the ossobuco, and a little red wine or lambrusco. a whole meal good gourmet food in a matter of minutes!