Beef Ossobuco venison and serve with flatbreads

and serve with flatbreads

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

perhaps with bruised thyme or rosemary

A Scottish 🏴󠁧󠁢󠁳󠁣󠁴󠁿 national hero and much venerated the world over

Beef Ossobuco venison and serve with flatbreadsOssobuco, 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