Beef Shin Osso Bucco

Osso bucco is proof that the humblest cuts make the best eating. Cross-cut grass-fed beef shin, slow-braised until the meat falls off the bone and the marrow melts into the sauce, is rich, comforting and deeply flavoured. It's a classic Italian braise that suits our grass-fed Speckled Park beef perfectly — these hard-working cuts are full of flavour and made for low, slow cooking. Serve it over creamy polenta or mash for a restaurant-worthy dinner at home.

Cut: Beef Shin (Cross-cut)

Ingredients

• 4 beef shin cross-cuts (osso bucco style)
• 2 cans diced tomatoes
• 1 cup red wine
• 2 onions, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• Beef stock
• Bay leaves, thyme

Method

1. Season and brown the shin pieces in a hot pan
2. Remove and sauté onions, carrots, celery until soft
3. Add garlic, cook 1 minute
4. Add wine, tomatoes, stock, herbs
5. Return meat to pot, cover, simmer 3-4 hours (or oven at 160°C)
6. The meat should be falling off the bone

Serve with: Creamy polenta or mashed potato to soak up that incredible sauce.