Veal Shin/Osso Buco
From the lower part of the leg, a cut that requires long, slow cooking – but gives great reward to the patient cook. Most commonly cooked sliced on the bone as Osso buco, letting the delicate marrow enrich the sauce. All of our veal is the best quality we can find from Limousin, France – bred for meat, not a byproduct of the dairy industry.
Price range: £15.15 through £30.30
Cut into segments or braise whole. Either way, slowly stew it with plenty of liquid i.e. white wine or water and some stock vegetables and herbs.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
