Kochi front veal (osobuko)

Osobuko, named after the Italian dish used for the manufacture of which is used. It's basically the mouse with the bone. It is cooked in the traditional way, with red or white sauce. It also fits in the hull with vegetables to cook for several hours in the oven. It is very tasty meat, due to the very collagen the particular piece has, and its flavor is enhanced by the medallion on the bone.