Our osso bucco is beef shin cut into thick rounds, with the bone left in for extra flavour and rich, silky marrow – a classic choice for a hearty braise.
How to cook it
Sear the pieces well on both sides, then braise low and slow, around 150-160°C, in a covered dish with stock, wine and vegetables for 2.5-3 hours, until the meat is meltingly tender. Rest briefly before serving.
Don’t forget the marrow in the centre of the bone – it’s a delicious bonus, traditionally scooped out and spread onto crusty bread.
Cut fresh in-house at South City Quality Meats, our osso bucco is perfect for a rich, comforting braise on a cold night.
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| 1. Season the osso bucco and sear on both sides until well browned. 2. Place in a covered dish with stock, wine and vegetables. 3. Braise at 150-160°C for 2.5-3 hours, until meltingly tender. 4. Rest briefly, then plate up with the braising liquid spooned over. 5. Serve with the marrow scooped from the bone alongside crusty bread. |
$19.99
