Italian for "bone with hole," our Osso Buco is full of nutritious marrow. Soft and silky when cooked long and slow. Can be cut in chunks for stew (when it is also known as Mozat). Has great flavor and produces a rich, gelatinous sauce. Braise with vegetables, wine and broth. Garnish with lemon, garlic and parsley and serve over risotto. Cinnamon and bay leaves optional.
1-1.5" thick cross cut beef shanks (some meat may have come off bone)