Wagyu Osso Bucco

Osso bucco is the shank cut crosswise, a ring of well-worked meat around a marrow bone. Long, slow braising turns the collagen into a silky sauce and the marrow into the best bite on the plate.

How to cook it: tie the outside if you want it to hold its shape, season, dust with flour and brown on both sides. Add wine, stock, tomato and aromatics so the liquid comes about halfway up, cover, and braise low until the meat falls from the bone, usually two and a half to three and a half hours. Serve with gremolata, risotto or polenta, and a small spoon for the marrow.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.