Greek veal ossobuko The ossobuko, which got its name from the Italian dish for the preparation of which it is used. In essence it is about the mouse with the bone. It is simmered in the traditional way, with red or white sauce. It is also suitable for the stew with vegetables, to be cooked for several hours in the oven. It is very tasty meat, which is due to the high amount of collagen in this particular cut, and its flavor is enhanced by the marrow on the bone.
