31/07/2026
Winter is made for slow-cooked comfort food, and few cuts do it better than ossobuco.
Cut from the shank, ossobuco is packed with connective tissue and collagen that slowly melts during cooking, creating meat that's incredibly tender and a rich, silky sauce that's full of flavour. Even better, the marrow in the centre of the bone adds incredible depth and richness that takes stews, casseroles, and potjies to the next level.
Here are a few tips to get the best out of ossobuco:
• Low and slow is best. Give it time to braise for 2½-3 hours until the meat falls off the bone.
• Brown the meat first to build a deeper, richer flavour.
• Cook it with onions, garlic, carrots, tomatoes, herbs, and stock for a hearty winter meal - or even better, make a Potjie!
• Don't skip the marrow - it's considered one of the most flavourful parts of the dish and is perfect spread over fresh bread.
What cut would you like us to feature next? Let us know in the comments, and we might just cover your favourite in our next post!
