Osso Bucco is a cut prepared from the lower part of either the front or rear leg. As a well-exercised muscle, it has little fat and plenty of connective tissue. This cut is almost always cooked slowly in liquid to break down the tissue and draw flavour from the bone.
Best way to cook
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.
Barbecue: Steaks( min. 21mm thick) cooked on a hot surface/grill to appropriate doneness.