Osso bucco is a flavorful braising cut from the leg - a disk of meat surrounding a portion of leg bone.  Once braised the meat becomes exquisitely fork-tender.

Hindshank osso bucco is typically considered more desirable than foreshank osso bucco. Its bone is circular and wider than the foreshanks' oval-shaped bone. It will occupy more plate space and will appear as a larger portion than a foreshank cut to the same thickness. Despite having a larger bone, there is a comparable thickness of meat surrounding the shank bone.

Grain-fed veal is not the same as ‘pale veal.’ Its natural rose color comes from a varied, nutritious diet, including grains, which give the meat a more robust flavor for two reasons: First, grains give the meat subtle marbling that infuses the meat with flavor and tenderness that veal is known for. Second, grain-fed veal contains more iron and other minerals which add to the delicious flavor and the animal’s health.

Le Québécois is the first veal program to combine USDA approved All Natural* status, humane animal husbandry, full traceability, and sustainable farming practices.

Note: The number of pieces in a case of osso bucco can vary as they are packed by weight rather than piece count.  Please contact us for more information & advice.

*Minimally Processed. No Artificial Ingredients

Store veal osso bucco portions in your freezer until you're ready to use them, then remove and thaw as many as you need.

Thawing Tips

Osso Bucco is usually braised for 2-4 hours until the meat is fork tender and falling off the bone. Traditional flavor affinities include porcini mushrooms, oranges, garlic, cumin, truffles, lemons, and cilantro.

Osso Bucco & Shank Recipes