Beef Osso Buco (frozen) 1kg
Osso Buco is Italian for "bone with a hole" which is the core of this dish. It's traditionally made with slices of beef shank cut right through the bone, so the marrow ends up flavouring the braising liquid as well.
Inspiration: This is your one-pot wonder dish for winter! Roll the shanks in flour, brown each side in olive oil and set aside. In the same pot sauté garlic, onion, carrots, celery, thyme and bay leaves. Place the beef shank back in the pot and add red wine, beef stock, a large can of diced tomatoes, salt, pepper. Cover and cook on a low oven, 150'C, for 2 to 3 hours when the meat fall off the bone.
Provenance: We have selected the best from our Victorian prime beef farmers.
Original: $19.50
-65%$19.50
$6.82Beef Osso Buco (frozen) 1kg
Osso Buco is Italian for "bone with a hole" which is the core of this dish. It's traditionally made with slices of beef shank cut right through the bone, so the marrow ends up flavouring the braising liquid as well.
Inspiration: This is your one-pot wonder dish for winter! Roll the shanks in flour, brown each side in olive oil and set aside. In the same pot sauté garlic, onion, carrots, celery, thyme and bay leaves. Place the beef shank back in the pot and add red wine, beef stock, a large can of diced tomatoes, salt, pepper. Cover and cook on a low oven, 150'C, for 2 to 3 hours when the meat fall off the bone.
Provenance: We have selected the best from our Victorian prime beef farmers.
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Description
Osso Buco is Italian for "bone with a hole" which is the core of this dish. It's traditionally made with slices of beef shank cut right through the bone, so the marrow ends up flavouring the braising liquid as well.
Inspiration: This is your one-pot wonder dish for winter! Roll the shanks in flour, brown each side in olive oil and set aside. In the same pot sauté garlic, onion, carrots, celery, thyme and bay leaves. Place the beef shank back in the pot and add red wine, beef stock, a large can of diced tomatoes, salt, pepper. Cover and cook on a low oven, 150'C, for 2 to 3 hours when the meat fall off the bone.
Provenance: We have selected the best from our Victorian prime beef farmers.
