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D’Artagnan veal comes from a network of small farms in upstate New York and Canada, where the calves are raised in open barns with lots of space to roam and socialize with up to 40 other calves. They are never placed in a pen or cage, nor are they administered any antibiotics by any method, for any purpose, including growth stimulation or disease prevention. The male Holstein calves are raised to 425 pounds, or 18 to 20 weeks old, and are only fed high-quality milk and pure well water.
Osso buco is a traditional Italian term for the cross-cut veal shank, and it means “bone with a hole.” The cut usually comes from the top of the thigh, which has a high proportion of meat to bone. When braised, this tough cut is made tender and offers delicate meat and the bonus of a scoop of delicious marrow.
These veal osso buco are 2-inch cut and average 12 pieces per bag, so there’s plenty to go around. Braise them in the traditional Italian fashion, with white wine and vegetables, or in the more modern fashion, with tomatoes. Either way, you will find it satisfying to eat this tender meat off the bone. Just don’t forget to scrape out all the nutritious marrow.
"Chef Stu Stein offers his version of an Italian classic--osso buco--made with venison rather than veal. He likes to serve it over a luscious celery root purée with reduced braising liquid, a few glazed pearl onions and macerated dried cherries."