Ossobuco (not Osso Bucco!) is a sliced hind shank, the name come from Italian and it means 'bone with a hole' because of the bone present at the centre of the slice with the marrow. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. This dish's primary ingredient, veal shank, is common, relatively cheap, and flavourful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. The shank is then cross-cut into sections about 3 cm thick and on average there are 5 to 7 cuts in 2.5kg. Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard. Perfect with a braising liquid with the meat broth and flavoured with vegetables.

The halal & milk-fed Veal was born and slaughtered in Holland and contains a lot of nutrients that are essential for the proper functioning of the human body and immune system. The meat comes from healthy animals with a taste that has been popular for ages. Grown free of hormones, and free of medicines (the required withdrawal periods are observed), the milk-fed veal meat is light pink in colour. Milk gives more tenderness and flavour to veal meat.