Osso Bucco Steaks

Osso Bucco Steaks £7.00
Product Code: V6
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2 x Osso Bucco steaks. This fantastic steak is the cross section of the shin which is to be mainly slow cooked in a red wine. The bone marrow will give so much more flavour and the meat will crumble off the bone.

Min weight: 550g

Recipe idea:

Veal Osso Bucco with Gremolata and Baked Risotto


4 x 5cm thick cut veal osso bucco

1 medium carrot, medium onion, and a stick of celery all diced

2 cloves of garlic, bashed

2 large bay leaves, 2 sprigs of thyme

1 x 400g tin chopped tomatoes

150ml chicken stock

150ml white wine

Flour for dusting, oil for frying, and seasoning

For the Gremolata:-

2tbsp finely chopped flat leaf parsley

1tbsp finely shredded lemon peel, and 1 bashed garlic clove

For the Baked Risotto:-

180g Arborio rice

20g butter

650ml chicken stock

Good pinch saffron threads and  salt


Heat frying pan and add a little oil. When it’s hot, dust the osso bucco lightly in flour, place in the pan and brown on both sides, then remove.

In the same pan add the diced veg, garlic and herbs cook without colouring for 2/3mins.

Add the wine and stock, bring to boil then add the chopped tomatoes and season.

Choose a dish that will hold the osso bucco snugly. Place them in the dish then pour over the sauce and cover tightly with kitchen foil and place in the oven at 170 C for approx 2 hrs, the meat should fall from the bone when ready.

For the Gremolata and Baked Risotto:-

For the gremolata, simply mix all the ingredients together in an ovenproof dish. Heat the oil on top of the stove and add the butter, onion and saffron. Cook gently for 5/6mins.

Add the rice, season and cook for 1min then add the stock and bring to the boil.

Cover with a tight fitting lid or clingfilm and kitchen foil and place in the oven at 200 C for 30mins until the rice is cooked but retains a slight bite (al dente).

Carefully remove the osso bucco from the dish and reduce the cooking liquid until a sauce like consistency is achieved, heat the osso bucco in the sauce and serve sprinkled with gremolata and baked risotto.

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