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Beef Osso Buco

Beef Osso Buco

Enjoy the highest quality beef with our Freerange Victorian Osso Buco. The tender, juicy and flavorful beef is perfect for slow-cooked dishes such as stews and soups. Every cut of meat is carefully inspected and sourced from local grass-fed cows. Enjoy a restaurant quality meal in the comfort of your own home.

500g - 2 people

Free-range, Victorian, Angus Beef

This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Low and slow in the oven


4 beef shanks, about 1 1/2 inches thick
Salt and freshly ground black pepper, to taste
All-purpose flour, for dredging
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, minced
1 cup dry white wine
1 can (14 ounces) diced tomatoes
1 cup beef broth
2 sprigs fresh rosemary
2 bay leaves
Gremolata (optional for garnish, see below)
For the Gremolata:

Zest of 1 lemon
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped

Preheat the Oven: Preheat your oven to 325°F (160°C).

Season and Dredge: Season the beef shanks with salt and pepper, then dredge them in flour, shaking off any excess.

Sear the Beef: In a large, ovenproof pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the beef shanks and sear them until they're browned on all sides, about 5 minutes per side. Remove the beef from the pot and set it aside.

Sauté Vegetables: In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté the vegetables until they start to soften and turn golden, about 5-7 minutes.

Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer for a few minutes until it's slightly reduced.

Add Tomatoes and Broth: Stir in the diced tomatoes with their juices and the beef broth.

Return Beef to Pot: Return the seared beef shanks to the pot and nestle them into the vegetable mixture.

Add Herbs: Tuck the rosemary sprigs and bay leaves into the pot.

Braise in the Oven: Cover the pot with a lid and place it in the preheated oven. Let it braise for about 2 to 2.5 hours or until the beef is tender and easily falls off the bone.

Prepare Gremolata: While the beef is cooking, prepare the gremolata by mixing the lemon zest, minced garlic, and chopped parsley in a small bowl.

Serve: Once the beef is done, remove it from the oven. Discard the rosema

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