25/06/2026
🔥Mckays Family Butcher Recipes 🔥
OSSO BUCCO:
This is a delicious, fall-off-the-bone meat that requires slow cooking for optimal flavour. See how Big Dan prepares osso buco. There are many types of meat suitable for this recipe, including beef ribs. Moreover, the recipes to cook this meat also vary, and the following is one of our favourites. As a casserole, pat each piece of meat with flour, shake and set them aside. Set the conventional oven temperature at 180 deg C/160 deg C Fan Forced. Use a deep roasting plan. To cook the other ingredients, you can either use the roasting pan on top of the stove or a separate large frying pan. You’ll need to slice up one or two onions, 3 or 4 cloves of garlic, salt and pepper, thyme, parsley, white wine, beef stock and diced tomatoes.
In the roasting pan or frying pan, add some olive oil to the pan along with salt and pepper. Add the garlic and cook for 1-2 minutes on a medium flame. Add the onions. Cook the onions and garlic until translucent and add about 2 tablespoons of parsley and some sprigs of thyme or ground thyme (about 1 tablespoon). Add 1 can of diced tomatoes. Then, add about 1 cup of white wine followed by 2 1/2 cups of beef stock. In a separate cup, add 2 tablespoons of flour to some cold water stirring until dissolved.
Add to the ingredients and stir until fully blended. Bring to the boil and let it go for about 10-15 minutes. Place the meat at the bottom of the roasting pan and pour the cooked ingredients on top. Cover with foil and poke a few holes in the foil. Cook for 2 l/2 to 3 hours for best results.
