Tom Kerridge make a chin cut of pork (Ossobuco of pork ) and new season garlic dish on Spring Kitchen with Tom Kerridge.

Tom says: “Osso buco is normally associated with veal and is to do with how the meat is cut from a side angle that derives the Italian name. Using pork rather than veal makes the dish more affordable.”

The term Osso buco literally translates as ‘bone’s hole’ and is simply a piece of veal shank that is about an inch & a half slab of meat. There is normally a good amount of meat surrounding a large flat piece of bone with a substantial amount of rich marrow in the center. When cooked the marrow melts into the sauce leaving an open whole in the center, hence the name osso buco.