The cut of Osso Bucco beef is usually around an inch and a half thick portion of from shank. This area of the animal, the hind shank, produces a ring of meat from the shin that is the most tender and sweetest on the entire animal. There is an ample portion of tough meat that surrounds a flat portion of bone, which has succulent, rich marrow in its centre. During the cooking process, this bone marrow melts into the sauce, producing a bone with a hole in the centre, hence the name, Osso Bucco. As the shanks tend to fall apart during cooking, it’s essential to leave the skin on the meat, although the cream consistency does add a delectable addition to the flavour of the final, cooked dish.