Beef Osso Buco

Grass-fed beef osso buco is one of the great braising cuts — a cross-cut slice of beef shank with a central marrow bone that melts into the braising liquid and transforms an already rich dish into something truly extraordinary. The shank is one of the hardest working muscles on the animal, dense with collagen and connective tissue that breaks down over low, slow heat into a sauce of remarkable depth and body.

The classic preparation is Milanese — braised low and slow in white wine, stock, and aromatics until the meat is fall-off-the-bone tender and the marrow has dissolved into the sauce, finished with a bright gremolata of lemon zest, garlic, and parsley to cut the richness. It is equally at home braised in red wine or a simple tomato-based braise. Unlike veal osso buco, grass-fed beef shank is a mature, well-worked cut that rewards a longer braise — plan for three to four hours in a low oven or crockpot, and do not rush it. The transformation happens gradually and the result is worth every minute.

A bundle option is available at 30% off when in stock — an excellent value for a dinner party or a batch that improves overnight in the refrigerator.

Sold by weight. Select the size that best suits your needs.

Take advantage of our grass-fed beef bone broth as your braising liquid for an even richer result. Similar slow-braised preparations work beautifully with our beef short ribs and stew beef — or try our pasture-raised stew hen for a classic coq au vin that is every bit as satisfying.