Beef Shin - Osso Bucco

Osso Bucco – A Versatile Favourite for Hearty Meals or Nourishing Stock
Our organic, grass-fed, grass-finished beef shin (Osso Bucco) is a richly flavoured, nutrient-dense cut, perfect for slow cooking or building nourishing stock.

The name Osso Bucco means "bone with a hole"—a nod to the marrow-filled centre that brings incredible depth to any dish.

Why Choose Osso Bucco?

Perfect for Braising
Slow-cook for 6–8 hours to unlock tender, fall-apart meat. The connective tissue melts down beautifully, creating a silky, collagen-rich dish. Start it in the morning, and it’s ready by dinner.

Ideal for Meat Stock
Loaded with marrow, this cut is also excellent for short-cooked meat stocks that are both flavourful and deeply nourishing.

Pack Details
Packed in pairs (approx. 800g per pack)
$35/kg or $28 per pack

Cooking Tips
– Defrost overnight on a plate in the fridge. Once defrosted, it will stay fresh for 3–5 days.
– Quick defrost: Run under cool water for 15 minutes. Pat dry before searing.
– If defrosted with water, cook immediately—don’t return to the fridge.

For Braising
Sear until golden, then slow-cook with stock, tomatoes, and herbs until the meat is meltingly tender. Serve with mash, polenta, or crusty sourdough.

For Meat Stock
Use a 1:1 ratio of meat to water. Add veggies, herbs, or salt as desired. Simmer gently for a few hours for a rich, digestible meat stock.

Our Family Tip
We often cook Osso Bucco straight from frozen. In the evening, we sear it off, build the sauce, and pop it in the oven on super low overnight. In the morning, we let it cool on the bench while the day begins, then store it in the fridge. That night—or the next—we reheat half for dinner and freeze the rest. One pot, two meals, zero fuss.