Beef Shank (Osso Buco)

Description

Our dry-aged grass-fed beef shank comes from cattle raised on pasture here in Scottsville, Virginia. Beef shank is cut from the leg, and it’s one of those cuts that transforms into something absolutely incredible when you cook it right.

What Makes It Special:

Beef shank is a hardworking muscle, which means deep, beefy flavor. It’s got a marrow bone running through the center and plenty of connective tissue. When you braise it low and slow, that collagen breaks down into gelatin and creates the richest, most flavorful sauce.

This is the cut for classic osso buco. It’s also perfect for anyone who wants to make restaurant-quality dishes at home.

Why Our Beef Shank is Different:

Our cattle spend their lives on pasture eating grass. No feedlot, no grain finishing, no weird chemicals. All our beef is dry-aged, which concentrates the flavor and makes the meat more tender.

Additionally, grass-fed beef has a cleaner, more complex flavor than conventional beef. It’s leaner and higher in omega-3s, CLA, and vitamins. Furthermore, the meat is processed at USDA facilities using air-chilling methods. You’re getting pure beef without water or additives.

How to Use Beef Shank:

• Osso Buco: The classic Italian preparation—braised with wine, tomatoes, and vegetables
• Braised Beef Shank: Slow-cook with broth, vegetables, and herbs until fall-apart tender
• Beef Stew: Cut the meat off the bone and use in your favorite stew recipe
• Bone Broth: The marrow bones make incredibly rich, nutrient-dense bone broth
• Pressure Cooker: Get tender results in a fraction of the traditional time
• Slow Cooker: Set it and forget it for an easy weeknight dinner

Cooking Tips:

First, brown the shanks on all sides to develop flavor. Then, braise low and slow—think 3-4 hours at 300°F or 6-8 hours in a slow cooker. The meat is done when it’s fork-tender and practically falling off the bone.

Don’t skip the browning step. It creates depth of flavor that makes all the difference. Also, save that braising liquid—it’s liquid gold for sauce or gravy.

The marrow in the center is a delicacy. Scoop it out and spread it on crusty bread, or stir it into the sauce for extra richness.

Our Promise:

If it’s not good enough for our family’s table, we won’t put it out there for yours. We raise our cattle with care and process them at USDA-inspected facilities. We stand behind every cut we sell.

Questions about cooking beef shank or want recipe ideas? Just reach out—we’re happy to help.