All Burnham Grazing Products
Macronutrients per 100g
Burnham Grazing | Banana Shire, Central QLD
Cross-cut beef shin with marrow bone in the centre. The Italian classic.
FarmStonehaven & Glenroy, Thangool QLD
RegionBanana Shire, Central QLD
FarmersDan & Emma-Jane Burnham
ProcessingBiloela Quality Meats
IngredientsBEEF
Cut OverviewAbout This Cut
Osso bucco is beef shin, cross-cut into discs with the marrow bone intact. The name means bone with a hole. The cut is heavy with connective tissue and surrounds the prized marrow, which slow-cooks into a buttery richness.
Tip: Tie each disc around the middle with cooking twine. It holds the shape during the long braise so the marrow stays in the bone.
The Farm
Raised at Stonehaven & Glenroy
Stonehaven, Thangool QLD
Australian
Certified OrganicFarm certified
Certified OrganicFarm certified
USDA NOP
US OrganicFarm certified
US OrganicFarm certified
Biodynamic
CertifiedFarm certified
CertifiedFarm certified
Certification covers the farm and its cattle. The local processor that cuts and packs the beef isn't a certified organic facility, so packs can't carry the certified organic label. Same cattle, same paddocks - organically raised, cut and packed locally in Central QLD.
Nutrition
Nutritional Values
Data Source
F000762 - Beef, shin (osso bucco), bone-in, raw. Values are typical averages per 100g. Trimming visible fat will reduce total and saturated fat. Not dietary or medical advice.
120kcal
Energy per 100g
120 kcal
500 kJ • typical average
Protein19.4g
Complete protein. All essential amino acids present.
Total Fat4.0g
Naturally occurring. Trimming the fat cap will reduce this.
Carbohydrates0g
Essentially no carbohydrates.
Sodium60mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy120 kcal / 500 kJ▼
Total energy from protein, fat and carbohydrates.
Protein19.4 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat4.0 g▼
All fat occurs naturally in the beef. Trimming visible fat will reduce total fat.
of which Saturated1.7 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium60 mg▼
Naturally occurring sodium only. No salt added.
Micronutrients
Iron2.3 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.5 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B122.0 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.3 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.8 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
01Storage
Refrigeration
Keep at or below 4°C. Use within 3-4 days of purchase, or by the use-by date on the pack.
Freezing
Freeze on the day of purchase. Vacuum-sealed packs freeze well for up to 6 months. Label with the date before freezing.
Thawing
Thaw in the refrigerator overnight. Do not thaw on the bench. Once thawed, do not refreeze. Pat dry before cooking.
After Cooking
Store cooked leftovers in an airtight container in the fridge. Consume within 2-3 days.
02Cooking
Bring to Room Temperature
Remove from the fridge 30 minutes before cooking.
Best Cooking Method
Braise at 150°C for 2.5-3 hours. Low, slow, covered, in liquid.
Seasoning
Season with salt and flour dust before searing. Classic gremolata for finishing: parsley, garlic, lemon zest.
Internal Temperature
Fork tender, usually 90-95°C internal. The meat should pull away from the bone with no resistance.
Resting
Rest in the braising liquid 15-20 minutes. Serve in the pan.
Recipe Suggestions
Recipes
01
Slow-Cooked Osso Bucco
▼You'll NeedWatch the Cook
Beef osso bucco (shanks)Sea salt & cracked black pepperPlain flour (light dusting)Olive oil1 onion, finely diced2 carrots, finely diced2 celery stalks, finely diced4 garlic clovesDry white winePassataGelatin-rich bone brothBay leaves + fresh herbs (thyme or rosemary)
Method1Sear the beef. Season shanks with salt and pepper. Lightly dust with flour. Sear in olive oil until deeply browned. Remove and set aside.
2Build the sauce. In the same pot, cook onion, carrot and celery until soft. Add garlic, deglaze with white wine and reduce by half. Stir in passata and simmer 2-3 minutes.
3Slow cook. Return beef to the pot. Add bone broth (liquid just under halfway up the meat), bay leaves and herbs. Slow cook on LOW 8-9 hours. No water. No stirring.
Slow-Cooked Osso Bucco
Seared shanks, soffritto, white wine and passata, then 8-9 hours on low in gelatin-rich bone broth. No water, no stirring.
Seared shanks, soffritto, white wine and passata, then 8-9 hours on low in gelatin-rich bone broth. No water, no stirring.
Tip: The bone broth (not stock) is what gives the sauce its body. Keep the liquid just under halfway up the meat so the marrow can baste the shanks as they slow cook. Do not stir during the long cook, the sauce builds itself.
02
Osso Bucco Ragu Pappardelle
▼You'll Need
4 osso bucco discs (300g each)2 tbsp beef tallow1 onion, finely diced2 carrots, finely diced4 garlic cloves200ml red wine400g tinned tomatoes500ml beef stock2 bay leaves500g pappardelleGrated parmesan to serve
Method1Sear osso bucco hard on both sides. Remove.
2Sweat vegetables. Add wine. Reduce by half.
3Add tomatoes, stock, bay. Return discs. Cover and braise at 150°C for 3 hours.
4Remove discs. Shred meat off the bone, discard bones and marrow (or save marrow for bruschetta).
5Return meat to sauce. Cook pappardelle. Toss with ragu. Parmesan to serve.
Tip: The marrow can be scraped out and stirred through the sauce, or spread on toast and served alongside.
03
Osso Bucco with Saffron Risotto
▼You'll Need
4 large Burnham Grazing osso bucco pieces3 tbsp olive oil1 brown onion, finely diced2 carrots, finely diced2 celery stalks, finely diced4 garlic cloves, crushed300ml dry white wine400g tin diced tomatoes500ml beef stock300g arborio rice1L hot chicken stockPinch of saffron threads50g butter50g parmesan, plus extra to serve
Method1Tie kitchen string around each osso bucco. Brown in olive oil. Set aside.
2Soften onion, carrot, celery, garlic 8 minutes. Add wine. Reduce by half.
3Add tomatoes, beef stock and osso bucco back. Cover and braise at 150 degrees C for 2 to 2.5 hours.
4For the risotto, stir saffron into the hot stock. Toast rice in butter 2 minutes. Add stock a ladle at a time, stirring, 18 minutes.
5Stir parmesan into the risotto. Serve osso bucco over saffron risotto with extra parmesan.
Tip: Saffron risotto is the classic Milanese pairing. Worth it. A pinch of saffron is enough for the whole pot.
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