Discover some of Marie’s favourite recipes, from new dishes to old family favourites, all lovingly prepared in Ondine cookware.




Serves 4 people

4 cross cut beef shanks – ask your butcher

Half an onion

1 large carrot

1-2 cloves of garlic

1 bay leaf

Raw unsalted butter

1 can of organic plum tomatoes

Salt and pepper to taste

Extra virgin olive oil


1. Take each shank and season with salt and pepper. Then cover each piece evenly with flour.

2. In the Casserole Pan, add a generous glug of olive oil and a small pat of butter and put over a medium-high heat.

3. Sauté the meat for 2 minutes on each side and then add your vegetables.

4. Turn the meat frequently so it takes on a nice even colour.

5. Add the white wine and cook until the wine is reduced by two-thirds, then add the tomatoes, herbs, salt & pepper, water or stock and bring up to a simmer.

6. Transfer to the oven, uncovered, at 180c for about an hour and a half or until the meat is falling away from the bone.

7. Add a little more broth or stock towards the end if required.


The bone marrow in this dish makes it extremely nourishing and is full of collagen, which is great for skin. Bone marrow, as well as being considered a delicacy, has many beneficial qualities that are believed to lead to potential health benefits. These include building immunity, repairing wounds, helping with digestion and even fighting cancer.Bone marrow, in broth or in other forms, is used in many cuisines and cultures around the world. A recent study at the University of Michigan showed that the fat tissue in bone marrow is a significant source of the hormone adiponectin, which helps maintain insulin sensitivity, break down fat, and has been linked to decreased risk of cardiovascular disease, diabetes, and obesity-associated cancers.

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