Veal Shin Ossobuco (kg)
14,90€
/
Couldn't load pickup availability
Shank (ossobuco in Italian) is a cross-cut of beef leg that exposes the marrow bone. The combination of muscle with abundant collagen and bone marrow makes this cut ideal for braising: the collagen dissolves into gelatin during long cooking, and the marrow enriches the sauce with fat and flavour that cannot be obtained otherwise.
Benefits
- Marrow bone included — enriches the sauce with fat and flavour during braising
- Abundant collagen: gelatinous and succulent texture after 4–5 hours of cooking
- Deep, concentrated flavour characteristic of braising cuts
- Veal: more delicate fibre than adult beef
Estimate shipping
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- Brazing in the oven: 4 to 5 hours
- Recommended Method
- Sear intensely in a hot pan, then braise in the oven at 150ºC for 4–5 hours with white wine, beef stock, and vegetables. Cover during cooking. Serve with the marrow incorporated into the sauce.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
