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Veal is meat not often used here in New Zealand. We certainly don’t seem to love it as much as the Italians, who truly cherish the tender and juicy meat that is much like pork in terms of taste. Being a milder meat, veal is very versatile and with the traceability we have at Farro we can assure you as a buyer that the veal we sell is well raised. Humane and carefully raised, rose veal (as it is often referred to as) is pinker in colour and certainly much tastier than other varieties. The perfect cut of Veal should be lean with no marbling, as the animal does not grow large enough to develop much fat at all. This makes the meat ideal for slow cooking or fast sautéing.

Scaloppini is a well-known Italian delicacy– think sage and prosciutto layered over lovely thin pieces of veal. Fast to cook and easy to prepare it is always a favourite with us at Farro.

Veal Osso buco is cross cut bone taken from the shank or shin. All the wonderful flavour you get from slow cooking meat on the bone is at play here. Slow gentle cooking is really important to achieve really tender meat and allows time for all the connective tissue to reduce and become quite jelly like and really flavoursome! This classic tomato braised version is great served on mash or for a really hearty feast try it on a risotto that involves making a gremolata. A basic gremolata can be used on fish, chicken and beef… or really any meat at all! Gremolata gives a superb burst of luscious bright herby flavor to your dinners.

We stock veal, beef and pork osso buco so there is something to suit every taste and budget. The following recipe can use’s Veal osso buco, but feel free to substitute it for one of our other delicious varieties.


4 thick slices of veal osso buco weighing 350–450 g each
sea salt
freshly ground black pepper
100 ml extra-virgin olive oil
2 medium–large onions, finely diced
4-6 garlic cloves, finely chopped
2-4 anchovy fillets
2 large thyme sprigs
2 large sage sprigs
Large sprig of rosemary
1 bay leaf
250 ml dry white wine
1kg tomatoes, peeled, seeded and crushed
250 ml veal or beef stock

2 garlic cloves, finely chopped
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped good-quality anchovy fillets

Season the osso buco pieces with salt and pepper. Heat half the olive oil in a heavy-based saucepan that is wide enough to fit the osso buco pieces in one layer. Add to the pan and brown the pieces on each side. Remove to a plate and set aside.

Heat the remaining olive oil in the pan and add the onion, garlic, anchovies and herbs and gently sauté for 5 minutes, until the onion is translucent. Turn up the heat and scrap the pan while the wine reduces. Cook until the wine is almost completely reduced, then add the crushed tomatoes and stock. Bring to the boil, then reduce to a simmer and return the osso buco to the pan. Taste for seasoning and adjust as needed .Simmer gently for 2 ½–4 hours, covered until the meat has begun to separate from the bone.

Combine the ingredients for the gremolata. Scatter over the osso buco and cover with the lid for 5 minutes. Lift the pieces of osso buco onto plates and spoon the sauce around the meat.