BEEF Osso Bucco

Beef shin cut across the bone — the classic Osso Bucco cut, and one of the best value slow-cooking buys in the cabinet. The marrow in the centre of the bone melts into the sauce as it cooks, giving a braise a richness you can't get any other way. Brown the pieces well, then braise covered at 160°C with tomato, white wine and stock for 2½–3 hours until the meat falls from the bone. Finish with gremolata and serve over polenta or mash. For the traditional version, try our Veal Osso Bucco. Prepared fresh daily by our butchers at Windsor Meats Malvern. Sold as a single 400g piece, or in 1kg, 1.5kg and 1.8kg.