Ossobuco Beef

Name: Ossobuco | Premium Beef Cuts | Koutsioftis Farm
Brand: KOUTSIOFTIS FARM
SKU: 41
Price: 20 EUR
Availability: InStock

Ossobuco or osso buco means in Italian ‘bone with a hole’ (osso ‘bone’, buco ‘hole’), a reference to the hole in the marrow in the centre of the cross-cut beef shank. In the Milanese variant of the Lombardy language, the name of this dish is òss bus.

COOKING INSTRUCTIONS FOR Ossobuco Beef

When cooking the OssoBuco in the oven it will take about 3 hours, cook it for 2:30 hours at a lower temperature (145°C) and another 30 minutes at a higher temperature (200°C). If you are organising a dinner party, Osso Buco can easily be prepared earlier.

NUTRITION FACTS PER 100G

Energy 266kcal
Protein 29g
Fat 9.3g
Carbon 10g

INFORMATION FOR Ossobuco Beef

What type of meat is Ossobucco?

Osso Buco is made from a bone-in beef mouse that has been cut into portions. The mouse is a hard muscle wrapped around a marrow-rich bone. When cooked low and slow, the meat becomes tender and the marrow softens, adding an extra flavor to your dish.

What Part of Beef is Osso Bucco?

The meat that Osso Bucco is cut from is the rat that is found on the back leg (thigh) of the veal and contains the bone that surrounds it. It is a thick cut of meat, but it becomes wonderfully flavourful and tender when braised.

When was ossobuco created?

Ossobuco is great for any occasion. Its history comes from Lombardy in the early 19th century, although it is not claimed exactly when it was created. It was not in Italian cookbooks in the 19th century, however people believe it has been around since the 18th century.