Beef shin braised on the bone in white wine and stock until the marrow melts and the meat drops off the fork. Served with saffron risotto Milanese and a sharp lemon-parsley gremolata that cuts through the richness. A classic worth the four hours it asks for.
Cook it right
- 01
Sear
Tie a length of kitchen string around each osso bucco to hold the meat on the bone. Dust in seasoned flour. Sear in olive oil, 3 minutes per side, until deeply browned. Set aside.
- 02
Soffritto
Sauté onion, carrot, celery and garlic in the same pot for 10 minutes until soft.
- 03
Deglaze
Add wine, scrape the base, and reduce by two-thirds. Add tomatoes, stock and bay leaves.
- 04
Braise
Return the shin to the pot, spooning over the sauce. Cover and slide into a 150 °C oven for 3 – 3½ hours, turning once, until the meat is tender and the marrow is glossy.
- 05
Finish
Chop the gremolata ingredients together. Serve each osso bucco over saffron risotto Milanese with a generous scattering of gremolata.
- The marrow is the prize — provide a marrow spoon or long-handled teaspoon to your guests.
- For a Halal table, use a Halal-certified white wine or replace with additional stock and 1 tbsp of white wine vinegar.
Order the exact cut this recipe was built around — Halal-certified, cold-chain delivered.
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