Osso Bucco (Frozen)

Osso Bucco – Bone-In Beef Shin, Perfect for Slow Cooking

Rich, hearty, and melt-in-your-mouth tender — our Osso Bucco is a timeless cut that delivers deep flavor with every bite. Sliced from the centre-cut beef shin, this bone-in cut includes the marrow, which infuses your dish with unmatched depth and silkiness as it cooks.

The name translates to "bone with a hole" in Italian, referring to the marrow-rich bone in the shank. 

Sold in Packet Size: 1.05-1.15kg

Ideal for slow braises and stews, Osso Bucco is the hero of comfort food — perfect for a cozy weekend meal or an impressive dinner with guests.

• Cut: Bone-in beef shin, cross-cut
• Texture: Tender, gelatinous, richly marbled
• Best for: Braising, slow cooking, pressure cooking
• Storage: Fresh and freezer-safe

Serving tip: Braise low and slow with wine, stock, aromatics, and a touch of citrus zest — serve with creamy mashed potatoes, polenta, or risotto Milanese for a true classic.

Slow Cooker Tips for Osso Bucco

1. Brown First for Flavor
   Season lightly with salt and pepper and then sear the Osso Bucco in a hot pan before adding it to the slow cooker. This caramelizes the meat and builds rich flavor.

2. Layer Your Ingredients
   Place root vegetables (like carrots, onions, and celery) on the bottom. Rest the seared Osso Bucco on top to prevent it from stewing in excess liquid.

3. Use the Right Liquid
   Add a mix of beef stock, red or white wine, crushed tomatoes, and herbs. You only need enough to come halfway up the meat — Osso Bucco will release its own juices.

4. Low & Slow Is Best
   Cook on low for 7–8 hours or high for 4–5 hours until the meat is fall-apart tender and the marrow has infused the sauce.

5. Finish With Freshness
   Just before serving, stir in a gremolata (chopped parsley, lemon zest, and garlic) to brighten the rich flavors.

Disclaimer:
Product images are for illustrative purposes only and may not be an exact representation of the actual product. Variations in appearance may occur due to factors such as size of cut, product preparation, packaging, or presentation.