Veal Osso Buco the-pantry-condiments each joint is carefully prepared

each joint is carefully prepared and left untrimmed to allow the fat to protect and baste the beef as it cooks

Finished with a crisp almond glaze

as its citrus lift and subtle creaminess echo the flavours of the dish beautifully

tenderness and eating quality

This classic white Burgundy is all about green apple

Veal Osso Buco the-pantry-condiments each joint is carefully preparedVeal shin on the bone also known as Osso Buco which translates as bone with a hole. It is used to make the traditional Italian dish, veal shin is divided so the delicious marrow in the centre can be absorbed into the juices of the stew creating rich and comforting dish with soft veal. Allow at least 350g per portion.