Bones holes

Ossi Buchi packaged in a 600g vacuum bag - two ossi buchi.

Ossobuco is obtained from the cut of beef called posterior or anterior muscle or hock and is the upper part of the leg at the tibia. The best shanks are naturally those cut from the middle of the posterior or anterior muscle where the bone has a rich supply of marrow and where above all the relationship between meat and connective tissue is proportionate. The cuisine that has given so much glory to osso buco is the Milanese one with the famous ossi buco alla Milanese.

The shanks are fairly thick slices of meat (about 3 cm high) and circular in shape, pierced in the center by a circular bone, containing the tasty and tasty marrow. Their preparation requires attention both to the ingredients and to the slow cooking, but the result is truly excellent. Typical of the Milanese culinary tradition, Milanese shanks are excellent stewed, enjoyed with "gremolada" and a side dish of rice. Part of the beef

This cut of 100% Italian meat comes from cattle born and raised in our family business, Az. Agricola F.lli Assanelli.