Osso Buco is comprised of beef shank that has been cut into portions. The shank is a crazy hard-working muscle that wraps around a marrow-rich bone. When cooked low and slow, the meat becomes tender and the marrow softens, adding an extra richness to your dish. James loves braising these all day and serving them over grits or polenta. Pro-tip: Add some Osso Buco to your next pot of beef broth to make it extra hearty!
The Osso Buco is the shank (forearm) of the animal and includes a marrow bone at its center. This hard working muscle starts tough, but the right treatment will yield a tender and decadent final dish.
Low and slow is the name of the game. To achieve the desired fall-off-the-bone perfection, you'll need to cook to 180 degrees, and keep it there for a few hours. The long cooking time allows connective tissue to break down, and lessens the chance moisture will escape. When slow cooking meat, you want to layer your flavors by braising using REAL stocks/bone broths along with fresh herbs. Finish your deep braise with vinegar or fresh citrus to brighten all of those wonderful flavors.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process