We recommend braising osso bucco for the best results. Start by coating it lightly in well-seasoned flour. Heat a cast-iron casserole dish and add butter and a little oil. Fry the pieces in small batches until they are sealed and browned all over. Remove the steaks and set aside. Deglaze the pan and add finely chopped onion, carrot and celery. Once soft, add braising liquid, return the osso bucco and braise slowly for a few hours. You can also do this in a slow cooker.
Introducing different cuts into your repertoire is a good idea, as making the most of each animal is more sustainable for the environment. Even the best meat still requires expert preparation, so we work with master butchers who ensure our osso bucco is immaculate. All our cuts are skilfully prepared by hand in time-honoured, traditional fashion. We never compromise on our standards, which is central to maintaining the quality you have come to expect.
We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.
This pack contains approximately 3-4 pieces.
Cooking instructions for recipe:
- 10g packet dried porcini
- 6thick cut veal shin bone, complete with marrow. Ask your butcher for hind quarter shin bones (about 4cm thick), as they’re meatier and more tender than the front ones
- a small handful of plain flour , seasoned
- 50g unsalted butter
- 3 tbsp olive oil
- 1large carrot , diced
- 1large celery stick, trimmed and diced
- 200ml dry white wine
- 225ml tomato sugocasa or passata
- 1 tsp Marigold Swiss vegetable bouillon powder dissolved in 250ml/9fl oz hot water
- STEP 1
Soak the porcini for at least 15 minutes in 200ml/7fl oz boiling water. Don’t remove the membrane that holds the veal together, but trim off any obviously fatty or lumpy bits. Dust both sides of the meat with the seasoned flour.
- STEP 2
Heat the butter and oil in a very large flameproof sauté pan or casserole over a medium-high heat. When the sizzling stops, put in the veal and fry the slices for 2-3 minutes on each side until golden brown. Transfer the meat to a plate.
- STEP 3
Replace the pan over a low to medium heat and tip in the carrot and celery. Gently fry for 5 minutes until the vegetables have slightly softened, then raise the heat and pour in the wine. Bubble the wine furiously for 2 minutes, then remove the pan from the heat.
- STEP 4
Fish the softened porcini out of the soaking liquid, squeeze out the excess moisture and reserve it. Chop the porcini roughly and add to the sauté pan, together with the soaking liquid. Add the sugocasa or passata and stock, then stir.
- STEP 5
Put the veal back into the pan in a single layer, cover and bring to the boil. Immediately reduce the heat and simmer very gently for 2 hours, turning the veal slices halfway, until the meat is very soft. The liquid should reduce to a thickish sauce, but if it’s still thin after 1¼ -1½ hours, half remove the lid to allow evaporation. Serve with the grain ‘risotto’ (see link, right).
This product has a shelf life of 12 days from the date of delivery.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.