Beef Osso Bucco Milanese
Marrow, gremolata, saffron risotto. Winter's best case.
Beef shin braised on the bone in white wine and stock until the marrow melts and the meat drops off the fork. Served with saffron risotto Milanese and a sharp lemon-parsley gremolata that cuts through the richness. A classic worth the four hours it asks for.
Cook it right
- 01
Sear
Tie a length of kitchen string around each osso bucco to hold the meat on the bone. Dust in seasoned flour. Sear in olive oil, 3 minutes per side, until deeply browned. Set aside.
- 02
Soffritto
Sauté onion, carrot, celery and garlic in the same pot for 10 minutes until soft.
- 03
Deglaze
Add wine, scrape the base, and reduce by two-thirds. Add tomatoes, stock and bay leaves.
- 04
Braise
Return the shin to the pot, spooning over the sauce. Cover and slide into a 150 °C oven for 3 – 3½ hours, turning once, until the meat is tender and the marrow is glossy.
- 05
Finish
Chop the gremolata ingredients together. Serve each osso bucco over saffron risotto Milanese with a generous scattering of gremolata.
- The marrow is the prize — provide a marrow spoon or long-handled teaspoon to your guests.
- For a Halal table, use a Halal-certified white wine or replace with additional stock and 1 tbsp of white wine vinegar.
The exact cuts you'll need
Halal-certified, cold-chain delivered across Perth. Tap to add each one, or grab the full trio in a single click.
Osso Bucco
Gravy Beef
