Angus Osso Bucco
$22.99per kilogram
Cross-cut shin, bone and marrow in. Built for a braise.
How much, and how long
- Per adult
- 380ga guide, not a rule
- A kilo feeds
- about 3 adults
- Cook it
- Oven · Slow cook · Braise
- Minutes
- 120-180about 2 to 3 hours
- Inside
- 90°C+, falls off the bone
Bone in the centre of each piece. A kilo is three serves.
About this cut
This is the shin, cross-cut with the bone and the marrow left in. The marrow in the middle of the bone is the reason this cut exists. It melts into the sauce as it cooks and thickens it on its own. Each piece is one serve, and the meat around the bone goes soft enough to cut with a spoon. This is grass-fed Angus beef, sourced from Cowra in the Central West of NSW.
Dust in flour, brown it on both sides, then tomato, stock and two to three hours in a low oven with the lid on. It is done when it is fork-tender, about 90°C inside; time matters more than the number. Serve it on soft polenta or mash, and give people a small spoon for the marrow. A little grated lemon zest and parsley over the top cuts the richness.
Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.
Gluten free.
Best used for
Osso bucco, braises, slow cooker, rich winter dishes.
Not the right choice?
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