Beef Ossobuco venison plus a little dried chilli

plus a little dried chilli

While I rarely cook a whole fillet

Almost impossible to ruin (except for burning) the longer ox cheek is cooked the more tender and giving it becomes

presenting many different avenues for your culinary imagination to explore

Beef Ossobuco venison plus a little dried chilliOssobuco, or osso buco, traditionally a speciality veal cut from the Lombardy region of northern Italy, is equally delicious when made with our heritage beef breeds. A hearty and luxurious one pot ingredient, beef ossobuco is a full slice of beef* shin, cut straight through the marrow bone. As it slow braises, the bone releases complex flavours, while the marrow enriches the dish for a melt in your mouth experience. Perfect for autumn and winter, beef