Osso Buco
From the hind shins of a calf or cow, osso buco is often served off the butcher’s counter with the skin on, helping them stay in one piece during cooking. Speaking of which, try preparing this cut as the dish that shares its name – fried off with mirepoix, white wine, and stock, followed by two hours in the oven.
Osso Buco
From the hind shins of a calf or cow, osso buco is often served off the butcher’s counter with the skin on, helping them stay in one piece during cooking. Speaking of which, try preparing this cut as the dish that shares its name – fried off with mirepoix, white wine, and stock, followed by two hours in the oven.
From the hind shins of a calf or cow, osso buco is often served off the butcher’s counter with the skin on, helping them stay in one piece during cooking. Speaking of which, try preparing this cut as the dish that shares its name – fried off with mirepoix, white wine, and stock, followed by two hours in the oven.
