A delicious slow cooking cut, renowned in Italy where it is used in the classic Osso Bucco recipe. It absolutely must be braised low and slow. Osso Bucco traditionally uses veal, but keeps the bone marrow to achieve depth of flavour absent from veal. Our shin is boned - Longhorn grass fed beef already has a delicious rounded flavour.

Flavoursome and meltingly tender - perfect for a bleak midwinter’s day, make a Great British hot pot to go with a jacket potato. Or serve Italian style with the fresh flavours of citrussy, saffron risotto and braised fennel.

Maydencroft Longhorn Osso Bucco [399.21 KB]