01 - 02 >

Using your knife, lightly cut through the skin to locate the seam in between it and the meat and start the 'peel'...

< 03 - 04 - 05

Gently using your knife, follow the seam all around until the seam all around the skin is completely removed...

 

06 - 07 - 08 >

Slice the meat, through to the bone, to the thickness required...

 

< 09 - 10

Finish with the bandsaw...

 

11 - 12 >

Voila - Osso Buco...

"Osso Buco is prepared from the bottom portion of either the front or rear leg. As Osso Buco comes from a muscle used constantly for movement, it contains a high amount of connective tissue. This tissue breaks down when prepared using slow moist cooking methods such as casseroling and braising imparting a rich, full bodied flavour and a delicious gelatinous texture."

Enjoy!!