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Osso Buco (Bone-In Veal Shank Cross-Cuts) · dutch oven
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Osso Buco (Bone-In Veal Shank Cross-Cuts) · dutch oven
2:30:00
Pull at internal temp
195°F–205°F (fork-tender, past the 145°F veal safe minimum)
Doneness cue
The marrow at the centre of the bone has liquefied and pulls out with a small spoon; the meat has retreated a quarter-inch up the bone.Total plan: 2:45:00Datasheet
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