Veal Osso Buco
Imported, French, milk-fed veal - exclusively available in the U.S. at D'Artagnan. Arguably the most humanely-raised and best-tasting veal available in the market, our veal comes from a cooperative of small-scale veal farms in Southwest France that raise Charolais and Limousin breeds of cattle (known for meat, not dairy) and follow the stringent European Union 5 Freedoms system to provide the best environment for the calves, which are never caged or penned and are antibiotic- and hormone-free.
Just the facts
- Exclusively available at D’Artagnan
- Humanely raised in a stress-free environment
- Never caged or penned
- 5 Freedoms compliant, a strict EU standard
- Male Charolais and Limousin breeds
- Raised to 6 months, a maximum of 450 pounds
- Milk-fed; 14 days on mother’s milk, then a high-quality natural milk formula
- No antibiotics or hormones
- Never irradiated or injected with any substance
- Sold in an uncooked state
- Product of France
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
These bone-in veal shanks –osso buco in Italian—are proof on the plate that raising animals the right way produces tasty results.
Many say that cooking meat on the bone makes for a more flavorful dish, with added depth, nuance and texture.
And when you braise our beautiful veal osso buco in white wine and aromatics you’ll know why. Fall-off-the-bone delicate meat and little pockets of quivering marrow offer a satisfying meal every time.
Osso buco, meaning “pierced bone,” is a traditional Italian term for the cross-cut veal shank, usually from the top of the thigh.
With a high proportion of meat to bone, this is a cut made tender by slow cooking.
Make osso buco the centerpiece for a large dinner party and prepare to accept the compliments.
Cooking & Serving
Dredge in flour and pan sear the osso buco before placing veal in the braising liquid.
Plan ahead and braise osso buco in a slow cooker for effortless and savory results.