Veal ossobuco, coming from the shank or knuckle, which is the lower part of the front and back legs of the animal. Its name comes from the Italian, from the combination of bone (osso) and hole (buco). A perfect piece for stewing.

All our veal grows in a privileged environment surrounded by vegetation and pasture, they are fed and cared for under the strictest and most meticulous parameters. This has led us to be the first livestock farm to obtain the Aenor animal welfare certificate for a meat farm, and we are very proud of it. Origin: Dehesa de la Guadaña, (Zamora). Animal: Mountain brown veal. Storage: in cold 4º-6ºC. Packaging: vacuum sealed. We recommend: taking it out 2 hours before cooking, breaking the vacuum so that it reaches room temperature. Does not contain allergens.