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Osso Bucco

Osso bucco is italian for “bone with a hole”. It is cut across the bone of the shin. It can also be cut off the bone and used for gravy beef. It is full of gristle and sinew and needs to be slow-cooked, a good guide that it’s ready is when the marrow falls out of the bone.

The Italians cook this cut of meat exceptionally well so here are some traditional recipes:

Peposo

Italian restaurant recipe – a bit hard to hear but looks fantastic

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