Bass Strait
Bass Strait Osso Bucco
Bass Strait Osso Bucco
Bass Strait osso bucco is a cross cut of beef shin with marrow in the centre of every piece. 100% grass fed with no antibiotics or hormones, and best braised low and slow.
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Product Description
Product Description
Bass Strait osso bucco is beef shin cut across the bone, so every piece carries a ring of marrow in the centre. It's a hard-working muscle that rewards patience, and this one comes from cattle raised on natural rye grasses and clover, 100% grass fed with no antibiotics or hormone growth promotants.
Cooking & Temperature Guide
Cooking & Temperature Guide
Brown the pieces hard, then braise them in liquid in a covered low oven, smoker or slow cooker at 110°C to 125°C. Allow roughly 1.5 to 2 hours per 500g, and don't rush it. It's ready when a probe slides in like warm butter at 93°C to 96°C, with the marrow enriching the sauce. Rest it wrapped for an hour before serving. For more slow-cooking cuts, browse our Bass Strait beef range or try the Bass Strait short ribs.
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