GRAIN Finished Osso Buco

What it's good for: 

Brown them in a Dutch oven over high heat, then braise in broth, white wine, and aromatics at 325 degrees for 2 to 3 hours until the meat is falling off the bone. That's the classic osso bucco method and it works every time.

Works just as well in a slow cooker on low for 8 to 10 hours with broth and vegetables for a hearty shank stew. The bone marrow in the center softens during cooking and adds richness to the braising liquid that you won't get from a boneless cut.

Serve it over polenta, mashed potatoes, or risotto. Spoon the braising liquid over the top. Don't skip that part.

Here's what you're getting:

These beef shanks come from cattle that are pasture-raised, eating forage from day one. They get grain for the last few weeks, which adds the marbling and rich beef flavor most people expect from a good braise.

That life on pasture means better nutrition from regenerative farming practices like rotational grazing. Better for the animals, better for the land.

Shank comes from the lower leg, one of the most worked muscles on the animal. That means dense connective tissue, good collagen, and a center bone full of marrow. All of that breaks down over low heat into rich, silky texture that thickens the braising liquid and keeps the meat moist. Grain finishing adds consistent marbling and familiar beef flavor that makes the finished dish taste like more effort than it took.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight since these are dense, bone-in cuts and need the time. Once thawed, cook within 1 to 2 days. Cooked shanks keep in the refrigerator for 3 to 4 days and reheat well with a little of the braising liquid.