Osso Bucco is beef shank that has been cut into portions. The shank is a crazy hard-working muscle that wraps around a marrow bone. When cooked low and slow, the meat becomes tender and the marrow softens providing an amazing extra bit. James loves cooking these low and slow all day and serving them over grits or polenta.
The Osso Bucco is the shank (forearm) of the animal and includes a marrow bone in the middle. Marrow bones are amazing to create a super gelatinous braising liquid.
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