ORIGINS AND CERTIFICATIONS:
Quality control at Nifeislife has become our mantra. We source all of our meat from one of the finest producers in the UK, HG Walter. We have tried and tested a lot of cuts and qualities and we believe in our suppliers and we like the "family" touch of HG Walter as they prepare, cut, wrap and pack their meats every day freshly for us and for you. Their veal is sourced from local farms all over the UK where animal welfare is paramount. The milk-based feed along with group rearing results in a pale, tender and delicious meat.

PRODUCT CHARACTERISTICS:
Veal ossobuco is one of the representative cut of Italian culture. Osso is made with braised veal shanks, cooked bone-in with the marrow intact. The result is a rich, flavorful dish with tender meat and well seasoned bone marrow. Signature dish of the city of Milan, veal ossobuco is made of two pieces and therefore serves two people. Comfort food at its finest. Ossobuco relies on slow-cooking for its rich flavour and tender melt-in-the-mouth meat. Veal, gram by gram, contains fewer calories and half the fat of lean beef, yet it contains similar amounts of micronutrients like vitamins and minerals. It is a good source of protein, vitamin B12 and zinc. It has many advantages, it is tender, lean, digested easily and above all - just delicious. Osso buco means "bone hole" in Italian, emphasizing the role of the bone marrow in the finished dish. Bone marrow has a very distinctive, rich flavor which is enhanced by the slow stewing process. Veal is an Italian favourite and a British not-so-common meat. We,Italians, are used to cooking it in every possible ways, whereas for traditional, breeding and historical reasons, the UK presents a really limited variety of veal choices in supermarkets and shops.

HOW TO PRESERVE:
All our meats are cut in the morning and then sent directly to you. Preserve in the fridge up to 3 days. Suitable for freezing.

ON YOUR TABLE:
Serving two people, veal ossbuco is the perfect dish for the winter season. Put the ossobuco coated with flour in a pan with oil and a mix of minced carrots, celery and shallots. Let it cook for 10-15 minutes and then add some Tagliamonte tomato sauce. Let it cook for a couple of hours until it is tender and creamy. It goes very well with saffron risotto "alla Milanese". Buon appetito!

WHICH ONE TO CHOOSE:
Choose veal ossobuco if you want to impress your guest and you have time to spend in the kitchen or maybe if you miss Milan and the way it is cooked. Is delicious, rich and nutrient. The perfect main for a cold night.