Osso Buco, High Welfare, Non-Organic, Farmison & Co (2 x 350g)

£9.95
(£1.42 per 100g)

A meltingly tender beef cut. From free-range herds raised on green pastures.

What makes me special?

- 'Osso buco' is Italian for “bone with the hole”
- Taken from the shank of the cow, this cut is infused with flavour from the bone marrow
- Ideal for braising, slow cooking or using in stews and casseroles
- The smallholding farms that supply Farmison & Co safeguard the welfare of their animals through traditional farming practices

Read More Read Less

Producer

Always free-range, expertly-reared and dry-aged. Farmison have been championing better meat since 2011. Working with sustainable and responsible farms in and around Yorkshire. They’re on a mission to return heritage breeds to the nation’s table. Farmison & Co’s focus on better meat stands for environmental protection and provides purpose to everything they do. From encouraging traditional farming methods, focusing on provenance, and working to reduce their carbon footprint.

Ingredients & allergens

Beef (100%). Made in a factory that handles gluten, egg, fish, soya, milk, celery, mustard, sesame & sulphites.

For allergens, including cereals containing gluten, see ingredients in bold.

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Nutrition

Nutritional Information - typical values per 100g/ml
Energy (kJ): 732
Energy (kcal): 175
Fat (g): 9.3
of which saturates (g): 3.8
Carbohydrate (g): 0
of which sugars (g): 0
Fibre (g):0
Protein (g):22.7
Salt (g): 0.16

Storage & prep

Store between 0c & 4c. Suitable for home freezing. Freeze on day of delivery. Fully defrost in a refrigerated environment over 24 hours. Once fully defrosted, use within 24 hours. Do not re-freeze

To cook:
1. Pre heat your oven to 150°C /130°C fan/Gas mark 2.
2. Fry your meat in a casserole dish with oil and seasoning until brown, then remove & keep to one side.
3. Next fry carrot, onion and celery until lightly coloured, add half a bottle of red wine ale and reduce by two thirds then add 300 ml of beef stock, 1 tbsp tomato paste and reduce.
4. Thicken with 1 tbsp cornflour mixed with water and add to the dish, then add the meat back to the casserole.
5. Cover & place in the centre of the oven and cook for 2½ to 3 hours, the meat should be tender when pierced with a skewer.
6. Remove from oven. Pass the juices through a fine sieve into a saucepan and reduce to rich gravy then pour back over the meat ready to serve.
Serve with risotto.

Packaging

Food contact material: Plastic - Other (Not Currently Recyclable)
Lid/Cap: Paper/Card (Recyclable - Widely recyclable)
Contains BPA: No