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Osso Bucco, bacon and beer (nigella)

  • Number of Serves:  6-8
  • Cooking Time:  3 - 4 hours
  • Best Cuts:  Gravy Beef
  • Best Cuts:  Gravy Beef


  • 1 to 1 - 5 kg Osso Bucco beef (any slow cooking cut will work, oyster blade, casserole beef, gravy beef) 
  • 4-6 rasher of bacon (you can also use some smoked ham) 
  • 4 chopped onions 
  • 2 tspn dried thyme 
  • 2 tspn dried allspice 
  • 40g plain flour 
  • 500 ml good beef stock 
  • 2 tablespoons seed mustard 
  • 4 tablespoon dark brown sugar 
  • 625 ml dark belgian beer, or English dark ale 
  • salt and pepper to season


Preheat oven to 150 degrees Celsius, in a large heavy bottomed ovenproof pot, heat some oil on hot stove and put bacon in, cook for about 5 mins until cooked through, throw onions in and turn down heat stir until onions have softened. Add allspice & thyme, then add cubed beef and let the beef brown for a few minutes. Add flour mix as best you can. In a separate jug add stock, mustard and sugar, mix well, then add beer before pouring into pot. Leave on the stove until it boils then pop into your heated oven and leave for about 3 - 4 hours.