Ossobuco: The ideal cut for stews

An ideal cut of meat for preparing stews during the winter season is ossobuco, also known as osobuco. Its quality and flavor make it irresistible to the most refined palates in Spain and throughout Europe. Here’s why ossobuco is the perfect cut for stews.

Why is ossobuco the ideal cut for stews?

Ossobuco is a cut derived from the bone with a hole, or “hollow bone,” as its name suggests. It’s the cross-sectional cut from the shank bone of beef, located in the upper part of the hind legs. This cut includes the marrow and, of course, the meat surrounding the bone.

This piece is commonly used to add flavor to traditional Spanish stews, as well as exquisite broths. The meat is known for being fibrous. When cooked slowly at low heat, it becomes a juicy dish, perfect for serving with potatoes, vegetables, or rice. Served with the bone marrow, it is highly sought after by marrow lovers.

When oven-cooked, ossobuco is a delicious cut of meat. It’s often served with slices of bread for dipping. Additionally, the stew sauce is even more appealing when prepared with a wine-based broth.

We invite you to try this delicious cut of beef paired with a good red wine, preferably a single-varietal Grenache, an excellent choice to perfectly complement this delightful meat-based dish.