About This Product
Veal Osso Buco is cross-cut veal shank, marrow bone in — the classic cut for a rich, slow-braised Italian dish.
How to Cook It
Low & Slow Braise
- Pat dry, season, and sear on all sides in a hot, oiled pot until browned.
- Add aromatics, wine, and stock to partially cover; bring to a simmer.
- Cover and braise at 150°C/300°F for 2–3 hours, until fork-tender and the meat pulls easily from the bone.
- Rest 10 minutes before serving; spoon the braising liquid over top.
Safe Internal Temperature
| Minimum safe temp | Best-texture target |
|---|---|
| 63–71°C / 145–160°F | ~90–95°C / 195–203°F (fork-tender) |
This cut is safe well before it's tender — cook past the minimum until the meat is fall-apart tender. (Source: Health Canada safe cooking temperature guidelines.)
Chef's Tip
Don't skip the marrow — scoop it out and spread it on crusty bread for the best part of the dish.
A guide from HQ Meats.
