Beef shin - Osso Bucco - preorder for wed 14/05
this is is a preorder -your order will be sent after our next beef harvest on 14/05/2025 (yes it's delicious and totally worth the wait)
Osso Bucco: A Versatile Favourite for Hearty Meals or Nourishing Stock
Our organic, grass-fed, grass-finished regenerative beef shin, Osso Bucco, is a delicious, nutrient-rich cut that adds incredible depth and flavour to your cooking. The name "Osso Bucco" translates to "bone with a hole," highlighting the marrow-filled center that is the absolute highlight of this cut.
Why Choose Osso Bucco?
Osso Bucco is ideal for a variety of cooking methods:
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Perfect for Braising: Slow cook for 6–8 hours to achieve tender, collagen-rich, fall-apart meat with a soft texture. The connective tissue melts beautifully during long cooking, creating a luscious dish. Start it in the morning, and it will be ready to savour by dinner time.
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Ideal for Meat Stock: Packed with marrow, Osso Bucco is perfect for creating deeply nourishing and flavourful short-cooked meat stocks.
Packed in pairs (approx. 800g per pack) for $35/kg or $28 per pack.
Cooking Tips
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Defrost Overnight: Defrost on a plate in the fridge. Once defrosted, it will stay fresh for 3–5 days.
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Quick Defrost: Defrost under cool running water in about 15 minutes. Once defrosted, pat dry before searing.
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Commit to Cooking: If defrosting under water, plan to cook immediately. Do not return warmed Osso Bucco to the fridge.
For Braising
Sear the pieces in a hot pan until golden brown. Then, slow-cook on low heat with your choice of stock, tomatoes, and herbs for several hours. This method creates a rich, hearty dish that’s perfect for any occasion.
For Meat Stock
Use a 1:1 ratio of meat to water. This cut is an ideal addition to our broth kit. Simmer for a short time to create a nourishing stock filled with flavour and nutrients.
Our own family cooking tip
In our house, we often cook Osso Bucco straight from the freezer. We love to start it during evening meal prep—searing the meat and building the sauce on the stove before popping it into a super low oven overnight. The next morning, we let it cool on the bench while organising our day, then place it in the fridge before heading out. That evening (or the next), we divide the meal in two: one portion goes into the freezer, and the other goes back into the same pot (with a splash of fresh water) and straight into the oven to reheat. One cleanup for two delicious meals!
Our cattle are 100% grass fed + finished on our regenerative farm in Brooklet Springs, NSW. In certain weather conditions, we may supplement their diet with certified organic vitamin licks, apple cider vinegar, and garlic to ensure optimal gut health.
This cut contains connective tissue that, when cooked properly, becomes beautifully tender. The inclusion of bone marrow adds both richness and nutritional value. Osso bucco is a traditional Italian dish.