The veal shanks form the foundation of the ossobuco. They are vacuum-packed and subsequently slowly cooked (sous-vide) so that the meat almost falls right off the bone. The advantage of vacuum-packing it is that all flavours, aromas, vitamins and juices are preserved. The flavour of the herbs and spices are more intense.
At Peter’s Farm in Holland calves are raised in natural herds with the utmost care and attention dedicated to each individual animal, raising each calf on a diet of specially formulated milk and muesli to encourage natural behavior and development. These measures leads to the supreme taste, flavor and tenderness characteristic of every cut of Peter’s Farm Premium Veal.