All Moombra Meats Products
Osso
Osso
Bucco
Pasture RaisedVerified Origin
Moombra Meats | Brisbane Valley, QLD
Cross-cut shin on the bone with marrow exposed, a classic Italian braise cut.
FarmMoombra Meats, Moombra QLD
RegionBrisbane Valley, QLD
BreedBrahman
FarmersJesse & Rob
ProcessingBrisbane Valley Meats (22km)
IngredientsBEEF
CookBraise
TextureFall-apart, marrow
FatModerate
Serve90-95°C (probe tender)
Cut Overview
About This Cut
Osso bucco is the shin bone cross-cut into thick rounds with the marrow exposed in the centre. The surrounding meat is tough and collagen-rich, which makes it ideal for slow braising. Tie each piece with kitchen twine before searing so the meat stays on the bone. Braise at 150 to 160°C for 2.5 to 3 hours. Serve with the marrow still in the bone and spoon it out at the table.
Moombra Meats - Brisbane Valley, QLD
How They Are Raised
RaisingPasture raised on open land along Lake Wivenhoe
FinishingGrain rationed on pasture, 60-80 days
Stress handlingLow-stress handling practices
What Goes In
HormonesNone used
Feed AdditivesNone. Grain only.
PreservativesNone
Hear From The Farmers
Moombra Meats | Four Generations of Brahman Cattle, Paddock to Plate
Verified Nutrition Data
Nutritional Values
Data Source
FSANZ AFCD Release 3 F000518 - Beef, casserole meat, boneless or bone-in, shin, untrimmed, raw. Values are typical averages per 100g. Not dietary or medical advice.
124kcal
Energy per 100g
124 kcal
519 kJ • typical average
Protein21.3g
Complete protein. All essential amino acids present.
Total Fat4.2g
Naturally occurring.
Carbohydrates0g
No carbohydrates. No sugar. No starch.
Sodium66mg
Naturally occurring only. No salt added.
NutrientPer 100g
Energy124 kcal / 519 kJ▼
Total energy from protein and fat.
Protein21.3 g▼
Beef protein is complete and contains all essential amino acids the body cannot produce on its own.
Total Fat4.2 g▼
All fat occurs naturally in the beef.
of which Saturated1.73 g▼
Naturally present in beef. Not added during processing.
Carbohydrates0 g▼
Beef contains no carbohydrates. No sugar, starch, coating, or marinade in this product.
of which Sugars0 g▼
No added or naturally occurring sugars.
Sodium66 mg▼
Naturally occurring sodium only. No salt added during processing or packaging.
Micronutrients
Iron1.86 mg▼
The iron in red meat is haem iron, a form the body absorbs more efficiently than non-haem iron from plant foods.
Zinc4.66 mg▼
An essential mineral used for immune function, wound healing, and cell growth.
Vitamin B121.4 µg▼
B12 is found naturally in animal foods. It plays a key role in nerve function and the production of red blood cells.
Vitamin B60.13 mg▼
B6 is involved in how the body processes protein and produces neurotransmitters.
Niacin (B3)4.68 mg▼
Niacin supports energy metabolism. Beef is a strong natural source of this B vitamin.
Independent Verification
Why This Osso Bucco Earned the Nutrition Verified Tick
Verified Origin
▼Farm name, location, region, and farmers are declared and verified against on-pack and marketing claims.
Full Supply Chain Traceability
▼Processing facility, location, and distance from farm are declared. Batch-traceability confirmed under accredited standards.
Transparent Raising Practices
▼Raising method, finishing method, feed inputs, and handling practices are declared and verified against on-pack and marketing claims.
Honest Finishing Methods
▼The grain finishing period and declared feed mix are verified. No absolute or unprovable claims are made about the finishing process.
Accurate Nutritional Profile
▼Nutritional values are sourced from FSANZ Australian Food Composition Database (Release 3, food key F000518) and presented as typical averages per 100g raw. They are not absolute or guaranteed values.
No Hidden Additives
▼Full ingredient declaration is beef only. No additives, injections, or preservatives. Consistent with on-pack labelling.
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
Not required.
Best Cooking Method
Braise in oven or slow cooker. Always brown first.
Seasoning
Season well before browning.
Internal Temperature
Done when meat is very tender and starting to pull from bone.
Resting
Rest 10 minutes before serving.
Recipe Suggestions
Recipes
01
Milanese-Style Osso Bucco with Gremolata
▼You'll Need
4 osso bucco pieces (approx 350g each)2 tbsp plain flour3 tbsp olive oil1 large brown onion, finely diced2 carrots, finely diced3 celery stalks, finely diced4 garlic cloves, minced400g can crushed tomatoes200ml dry white wine300ml chicken or beef stock2 bay leaves3 strips lemon zestSalt and pepper3 tbsp flat-leaf parsley, finely chopped2 garlic cloves, minced (for gremolata)Zest of 1 lemon (for gremolata)
Method1Preheat oven to 160°C. Tie kitchen string around each osso bucco to hold shape. Season and dust in flour.
2Brown on both sides in hot olive oil, 3 minutes per side. Set aside.
3Cook onion, carrot, celery until soft, 10 minutes. Add garlic, cook 1 minute.
4Add wine, reduce by half. Add tomatoes, stock, bay and lemon zest.
5Nestle osso bucco into the pot in a single layer. Liquid should come halfway up.
6Cover and braise 2.5-3 hours until meat is very tender and starting to pull from the bone.
7Mix parsley, garlic and lemon zest for gremolata.
8Serve over Milanese risotto or mashed potato. Spoon sauce over and finish with gremolata.
Tip: The marrow in the bone is a delicacy. Scoop it out with a small spoon and spread on crusty bread.
02
Simple Braised Osso Bucco
▼You'll Need
4 osso bucco pieces2 tbsp olive oil1 brown onion, sliced3 garlic cloves, crushed400g can diced tomatoes200ml red wine200ml beef stock2 bay leaves3 sprigs rosemarySalt and pepper
Method1Brown osso bucco pieces in oil. Transfer to slow cooker.
2Add all remaining ingredients.
3Cook on LOW 8 hours.
4Serve with mashed potato or soft polenta. Spoon all the sauce over.
Tip: Tie string around each piece before cooking so the meat holds together until serving.
03
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.
Independently Verified by Nutrition Verified
Nutrition Verified confirms that what Moombra Meats declares about their products is accurate, consistent, and not misleading. Origin, raising practices, ingredients, and nutritional information, all reviewed against published standards.
Disclaimer
Nutrition Verified is an independent information verification platform. Verification confirms that declared product information is accurate and not misleading at the time of review, based on what is provided by the producer. Nutrition Verified does not certify products, assess food safety, make health or nutrition claims, or provide dietary or medical advice. Nutritional values are sourced from FSANZ AFCD Release 3 F000518 and are typical averages per 100g raw. Verification does not constitute regulatory approval or endorsement of any product.
Leave a Review
Help more people find real food and trusted producers. Thirty seconds on Google.
Opens in Google