Osso Bucco (Beef)

Osso Bucco (Beef) — The Braiser's Trophy Cut

Osso bucco means "bone with a hole" in Italian — and that hole is the star of the show. These cross-cut beef shin slices come with the marrow bone right through the centre, surrounded by collagen-rich muscle that melts into silk after a long, slow braise. Our grass-fed cattle produce shin with genuine depth of flavour — none of the wateriness that comes from feedlot beef, just the real thing from animals that have worked and grazed their whole lives on the Granite Belt.

This is a cook's cut in the best sense — it takes a few hours and rewards every minute. The braising liquid turns glossy, the meat pulls apart at the touch of a fork, and the marrow is something you'll find yourself spooning out before you've even plated the dish. Serve it the classic way with gremolata and risotto Milanese, or simply over creamy mash with a good hunk of bread.

From the Farm

• Grass-fed & finished on our family's Granite Belt farms
• No added hormones or antibiotics — ever
• Bone-in cross-cuts with rich marrow — a delicacy in its own right
• High collagen content produces a naturally silky braising sauce

Cook It Right

Classic Osso Bucco (oven braise): Dust each slice in flour, shake off excess. Sear on both sides in olive oil over high heat until golden. Set aside. Soften onion, celery, carrot, and garlic in the same pan. Add white wine, reduce by half. Add crushed tomatoes and beef stock. Return the shin slices, ensuring the liquid comes halfway up the sides. Cover and braise at 160°C for 2.5–3 hours until the meat is nearly falling away from the bone. Serve with gremolata (lemon zest, parsley, garlic) over soft polenta or risotto.

Slow Cooker: Sear the shin slices first, then transfer to the slow cooker with aromatics and stock. Cook on LOW for 8–9 hours. The marrow will have dissolved into the sauce — don't waste a drop.

Pressure Cooker: After searing, pressure cook with 300ml stock and aromatics at full pressure for 55–65 minutes. Natural release for 15 minutes.

Serves: 2 (740g approx — typically 2 large cross-cut slices)
Storage: Refrigerate up to 3 days | Freeze up to 12 months