Milk Fed Veal Osso Bucco

Milk Fed Veal Osso Bucco

Description

Our Veal Osso Bucco is a traditional favourite, cut fresh from premium Manjimup-raised veal and prepared on the bone to deliver unbeatable flavour and tenderness. Known for its melt-in-your-mouth texture and rich marrow centre, this cut is perfect for slow braising in classic Italian-style dishes. Raised under Joe’s strict feeding plan and cared for by our dedicated team, our veal offers a clean, delicate flavour that elevates any home-cooked meal. Whether you're making a comforting winter stew or a special Sunday dinner, this cut brings warmth and tradition to the table.

Price
$21.00
$21.00
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Weight
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Cooking Guide

Traditional Veal Osso Bucco

Serves 4 | Prep: 20 min + Cook: 2–2.5 hrs

  • 01 Prep The Veal
  • 02 Brown The Meat
  • 03 Make The Soffritto
  • 04 Build The Sauce & Cook
  • 05 Serve
01 Prep The Veal 02 Brown The Meat 03 Make The Soffritto 04 Build The Sauce & Cook 05 Serve

Pat 4–6 pieces of P. Princi Veal Osso Bucco dry. Season with sea salt and black pepper, then lightly dust with plain flour.

Heat 2–3 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Brown the veal on all sides, then remove and set aside.

Lower the heat and add 1 chopped onion, 1 diced carrot, 1 diced celery stalk, and 3 crushed garlic cloves. Cook 8–10 minutes until soft and fragrant.

Deglaze the pot with 1 cup dry white wine, then add 400 g crushed tomatoes and 1.5 cups veal or beef stock. Return veal to the pot and add 2 sprigs thyme, 1 sprig rosemary, 2 bay leaves, and zest of 1 lemon. Simmer gently, covered, in a 160°C oven or over low stovetop heat for 2–2.5 hrs until tender.

Remove herbs, adjust seasoning, and plate with polenta, risotto Milanese, or mashed potatoes. Sprinkle with gremolata (1 tsp lemon zest, 1 finely grated garlic clove, 2 tbsp chopped parsley) for freshness.