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Osso Buco is prepared from the bottom portion of either the front or rear leg. The shin is cut, on average, 3cm thick using a bandsaw. In Italian, Osso Buco literally means bone with a hole a reference to the fact that this cut must be a bone-in shin. 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
