Native Breed Beef Osso Buco – 1kg

What is beef Osso Buco?

Our native-breed beef Osso Buco is cut from the shin, across the bone, to make pieces for slow braising. Each piece has a cross-section of the central marrow bone surrounded by beef and connective tissue. This is the beef version of a cut often associated with the traditional Italian veal dish.

Shin is a hard-working muscle. It needs time and gentle moist heat, but rewards patient cooking with tender meat and a rich braising sauce. The number and thickness of pieces vary with the size of the shin.

Why choose cross-cut shin?

Choose Osso Buco when you want to braise bone-in pieces and serve them with their cooking juices. The bone and marrow add character to the sauce, while the meat becomes tender as the connective tissue softens. If you want a different preparation, our Native Breed Beef Shin is available separately in bone-in and boneless options. We also sell Pork Osso Bucco.

How to cook beef Osso Buco

Brown the pieces in a heavy casserole, then add vegetables and enough stock, wine or tomato-based liquid for a gentle braise. Cook covered at a low heat until the meat yields easily to a fork. A brisk boil is not needed. Cooking time depends on the thickness of the pieces and the equipment you use.

Serve over polenta or mashed potatoes to make the most of the sauce. For a complete method, see our Grid Iron Gourmet Beef Osso Bucco recipe, or read our guide to cooking beef shin.

Useful questions

Is this beef or veal?

It is beef, cut from the shin. Traditional Italian osso buco is often prepared with veal.

Are the bones left in?

Yes. Our current cut is prepared across the bone with marrow in the centre. The size and number of pieces can vary.

Can I use a slow cooker?

Yes. Brown the beef first if you prefer, add suitable cooking liquid and follow your slow cooker’s instructions until the meat is tender.

How should I store it?

Keep chilled and follow the storage, use-by and freezing instructions on the delivered pack.