Classic Milanese Osso Buco Beef
A winning combination of rich beef, fruity white wine and zesty-herby gremolata. And while it might take a little while to cook, it’s certainly worth waiting for.
Classic Milanese Osso Buco Beef
A winning combination of rich beef, fruity white wine and zesty-herby gremolata. And while it might take a little while to cook, it’s certainly worth waiting for.
- Serves: 4
- Prepare: 10 Minutes
- Cook: 30 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 4 pieces of osso buco
- 1 small onion, finely chopped
- 1 medium carrot, finely chopped
- 1 stick of celery, finely chopped
- 4 cloves of garlic, left in their paper and lightly squashed
- 200ml dry white wine
- 200ml chicken stock
- a splash of olive oil
- 4 sprigs of thyme
- 1 tbsp plain flour
- a knob of butter
- salt and pepper
For The Gremolata
- finely grated zest of 1 lemon
- 1 clove of garlic, crushed
- a big handful of flat-leaf parsley
- pinch of flaky sea salt
Method
- Preheat the oven to 140˚C fan. Season the flour and use it to coat both sides of the meat. Heat a good glug of oil in a wide-based casserole (ideally you want the meat to lie in a single layer) and brown the osso buco until crispy and golden. Remove from the pan and set to one side.
- Melt the butter in the pan then add the onion, carrot and celery, sizzling it over a moderate heat until it starts to soften but not brown. Stir in the garlic cloves and thyme.
- Return the meat to the pan and pour the wine in beside it. Turn up the heat and let the wine bubble up for a minute or so to let it reduce slightly before you add the stock. Bring everything back to a simmer before adding some seasoning, covering the dish and popping it into the oven.
- Cook for at least 2hours, making sure you check it every so often to ensure the meat is still covered by liquid. If it’s evaporating too quickly you can top it up with a little extra stock or water.
- To make the gremolata, finely chop the parsley with a large knife or mezzaluna. Mix in the garlic, lemon zest and sea salt until thoroughly combined.
- Serve the osso buco on top of a bed of saffron-scented risotto with the gremolata on the side.
Other recipe ideas
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
-
Organic grass-fed beef is reared using the rigorous standards set out by the Soil Association. Our cows live active, free-range lives and we farm them in harmony with nature - grazing livestock, in turn, helps to regenerate the health of our soil. At Coombe Farm Organic, we select only the highest-quality cuts to deliver pure, distinctive flavour every time. Grass-fed beef is a nutrient dense food. It’s one of our best sources of high-quality protein and essential nutrients like iron, zinc and Vitamin B12 which are either absent or hard for us to absorb from plants. It’s fats also give us important fat-soluble vitamins including A & E.
-
By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
-
Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.
-
The difference between beef and dairy cattle is that they are different breeds of the same species, cows. Dairy cattle produce milk, are thinner and longer whereas beef cattle are more muscular and have a stouter shape.