Liellopa Osso Buco, atdzesēts, vakuumā

Beef Osso Buco – Premium Latvian Cross-Cut Beef Shank

CEPLĪŠI M.S. Beef Osso Buco is a premium cross-cut beef shank sourced from carefully selected cattle raised in Latvia. Cut across the bone into portions containing meat, marrow bone and connective tissue, it is known for its rich beef flavour and exceptional suitability for slow braising. The product is supplied chilled and vacuum-packed.

Osso Buco is a traditional Italian dish whose name refers to a bone with a hollow centre. The classic recipe uses veal shank, while mature beef shank produces a similarly satisfying dish with a more pronounced beef flavour when given sufficient cooking time.

The shank muscles are actively used during the animal's life and therefore contain substantial connective tissue.

During slow, moist cooking, collagen gradually converts into gelatin, helping the meat become tender while enriching the cooking liquid.

The central marrow bone adds depth of flavour and contributes to the character of the finished dish.

CEPLĪŠI M.S. Beef Osso Buco is prepared in cross-cut portions, chilled and vacuum-packed for convenient further preparation.

Characteristics of CEPLĪŠI M.S. Beef Osso Buco

Carefully Selected Latvian Beef. Sourced from selected cattle raised in Latvia according to our quality requirements.

Cross-Cut Shank with Bone. Each portion contains beef, bone and bone marrow.

Rich Beef Flavour. The working shank muscles offer a distinctive, full-bodied beef taste.

Collagen-Rich Connective Tissue. Slow cooking helps soften the connective tissue and develop a rich sauce.

Bone Marrow. Adds depth and richness to the dish during cooking.

Ideal for Slow Cooking. Particularly suitable for braising, Dutch oven cooking and covered roasting.

Chilled and Vacuum-Packed. Supplied in a practical refrigerated format.

Why Choose Beef Osso Buco?

Beef Osso Buco is an excellent choice for customers who appreciate deep beef flavour and traditional slow-cooked dishes.

Unlike premium grilling steaks, Osso Buco is not intended for quick pan-frying.

Its full potential develops during slow, moist cooking, when the meat becomes tender and separates easily from the bone.

This cut is ideal for classic Italian Osso Buco, hearty braised dishes and elegant restaurant-style portions.

Culinary Uses

Classic Osso Buco. Slowly braise the shank slices with onions, carrots, celery, tomatoes, stock and herbs.

Osso Buco alla Milanese. Prepare a Milanese-inspired dish, traditionally accompanied by saffron risotto and gremolata.

Slow-Braised Beef Shank. Cook in a covered pot with root vegetables and beef stock until tender.

Osso Buco with Mashed Potatoes. Serve with creamy mashed potatoes and a rich braising sauce.

Osso Buco with Polenta. Pair with smooth, creamy polenta.

Restaurant-Style Portions. Serve individual shank slices with a reduced sauce and seasonal vegetables.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

How to Prepare Beef Osso Buco

1. Prepare the Meat. Remove the Osso Buco from its vacuum packaging and pat dry. Check for any bone fragments remaining from cutting.

2. Season. Add salt and freshly ground black pepper.

3. Sear. Brown the shank slices on both sides in a hot frying pan or Dutch oven.

4. Add Vegetables. Use onions, carrots, celery, garlic and optional tomatoes.

5. Add Liquid. Pour in beef stock or a combination of stock and a small amount of wine.

6. Braise Slowly. Cook covered in an oven at approximately 150–160°C or over very low heat. Cooking may take 2.5–4 hours or longer, depending on slice thickness and the age of the animal.

7. Check Tenderness. The meat is ready when tender and easily separates from the bone.

8. Serve. Finish with gremolata made from parsley, lemon zest and garlic.

Serving Suggestions

Beef Osso Buco pairs beautifully with saffron risotto, creamy polenta, mashed potatoes, roasted root vegetables and seasonal vegetables.

A rich braising sauce and fresh gremolata provide a balanced, elegant finish.

Product Information

Product name: Beef Osso Buco (Cross-Cut Shank), Chilled, Vacuum-Packed.

Alternative names: Beef Osso Buco / Cross-Cut Beef Shank.

Cut: fore or hind beef shank.

Cutting style: bone-in slices cut across the shank.

Product type: fresh, chilled, bone-in beef.

Ingredients: beef and bone.

Characteristics: rich beef flavour, collagen-rich connective tissue and marrow bone.

Uses: Osso Buco, slow braising, Dutch oven dishes and restaurant-style portions.

Packaging: chilled, vacuum-packed.

Price: calculated according to actual net weight, including bone.

Storage: follow the temperature and use-by date indicated on the packaging.

Preparation: cook thoroughly before consumption.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.