Beef + Lamb Chefs' Kitchen
Ambassador Chefs Ambassador Series Dinners Recipes & Videos BLOG Hall of Fame Join the Conversation
Ambassador ChefsAmbassador Series DinnersRecipes & VideosBLOGHall of FameJoin the Conversation
Beef + Lamb Chefs' Kitchen

OSSO BUCO WITH MILANESE RISOTTO BY CHEF JACK CROSTI

Osso Buco means ‘hollowed bone’ which refers to the marrow-filled shin bone that the dish is made from. Traditionally this Milanese recipe was made using veal. Veal Osso Buco is available at most butchers but if you can’t find it then using beef shin is also fine.

Recipe: www.recipes.co.nz/recipes/osso-buco-with-milanese-risotto

Katie Ward21 December 2021
Facebook0 Twitter 0 Likes
Previous

STUFFED LAMB HEARTS BY HANNAH MILLER CHILDS

Katie Ward21 December 2021
Next

BEEF TONGUE TERRINE BY HANNAH MILLER CHILDS

Katie Ward21 December 2021

THE CHEFS KITCHEN ON INSTAGRAM

Looking to add to your butchery skills? Have you every boned a lamb saddle to create a rolled lamb loin? Ambassador Chef Cameron Davies demonstrates how he bones out a split lamb loin in preparation to create a unique element on his lamb dish using a
Here's an inspired dish from Beef + Lamb Ambassador Chef Cameron Davies. Cameron paired a Lumina lamb saddle noisette with a sweet bread bon bon with a twist. To make the bon bon he used the trimmings from boning the saddle to create a creamy mouss
Beef and Lamb New Zealand
74 Taharoto Road,
Auckland, Auckland, 0622,
New Zealand
094890876 lisa@beeflambnz.co.nz
Hours
Mon 8:30 to 17:00
Tue 8:30 to 17:00
Wed 8:30 to 17:00
Thu 8:30 to 17:00
Fri 8:30 to 17:00
Sat Closed
Sun Closed

BROUGHT TO YOU BY BEEF + LAMB NEW ZEALAND