The crowning glory of this slow-braised Italian classic is its rich, marrow-flavoured sauce. Traditionally made with veal, CHALMAR BEEF SHIN (Bone In) are tender enough to use for Osso Buco. Beef shin also works well for pies, soup and other braised dishes
What you’ll love: scooping out the marrow is one of eating’s finest moments. The lemon juice cuts through the richness.
Heat the oil in a large heavy-bottomed pan or hob-friendly casserole dish large enough to hold the meat in one layer.
Dust the shins with generously seasoned flour, then brown the meat until golden and crusted, set aside on a plate.
Add the butter, vegetables and a sprinkling of salt to the pan, turn down the heat and cook until soft.
Place the meat on top of the vegetables, add the wine, stock and lemon juice. When the sauce starts bubbling, turn the heat right down, cover with a lid and cook for 1 ½ – 2 hours or until the meat is meltingly tender.
Stir the parmesan cheese into the sauce.
Serve with the parsley, lemon zest, freshly cracked pepper and parmesan shavings on a bed of polenta, mashed potato or saffron flavoured risotto
For an attractive presentation, snip the sinews at the edges of the shin before frying. This prevents the meat from curling up at the edges.
Osso buco is generally cooked without tomato, but you can add some chopped tomato and a good dollop of tomato paste after cooking the vegetables. If you want some sweetness, simply add a chopped carrot.
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