Grassfed Shanks Osso Bucco (Bone-in)

The marrow in the middle is not a garnish. It is the reason.

Osso bucco is a cross-cut beef shank, taken from either the front leg or the back. The center bone is packed with marrow and the meat around it is heavy with connective tissue, which melts into the pot and turns a plain braise into something that coats a spoon. You get an average 1.5 lb package, vacuum-sealed and frozen.

Why You'll Love It:

• Marrow-Rich Bone: The center bone gives the sauce a silkiness nothing else produces.
• Collagen and Gelatin: Tough tissue breaks down completely and thickens the braise on its own.
• Deep, Beefy Flavor: A hard-working muscle, which is exactly why it tastes like this after a long cook.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.

How to Cook:

• Thaw: Overnight in the refrigerator, then pat the pieces dry.
• Tie It: Run kitchen twine around the outside of each piece. It holds the meat on the bone through a long braise.
• Brown, Then Braise: Sear both faces hard, then cook covered in stock, wine, and tomato at 300°F for 3 hours.
• Check the Meat: It is ready when a fork slides through with no resistance and the meat pulls back from the bone.
• Eat the Marrow: Scoop it out with a small spoon and spread it on bread, or stir it back into the sauce.

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