GRASS Finished Osso Buco

What it’s good for:

Braise them low and slow. That's really the only way to do it. The shanks have a lot of connective tissue that needs time to break down. Cook them at 300°F for 3-4 hours in liquid (wine, stock, tomatoes, whatever you've got), and they'll get tender and fall off the bone.

Make classic Osso Bucco if you're feeling Italian. Throw them in a hearty beef stew. Braise them with vegetables and turn the cooking liquid into gravy. The bone marrow in the center adds richness to whatever you're cooking. Scoop it out and spread it on bread if you want.

They're not a quick weeknight dinner. These are for when you have time to let something simmer on the stove or in the oven for a few hours. But the payoff is meat that's fall-apart tender with deep, rich flavor. Plus your house will smell good all afternoon.

Here’s what you’re getting: 

These shanks come from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means the cattle never get grain. This gives you the clean, mineral-rich flavor that comes from a 100% grass diet.

What’s even better? That life on pasture means you’re getting better nutrition, such as higher levels of omega-3 fatty acids from regenerative farming practices like rotational grazing, which is better for them and better for the soil. The bone marrow adds extra nutrients too—it's rich in healthy fats and minerals.

Shanks are cut from the leg, so they're a hardworking muscle with lots of connective tissue. That's why they need slow cooking. But when you cook them right, that connective tissue breaks down into gelatin, which is what makes the meat so tender and the sauce so rich. The grass finishing adds depth to the flavor. More earthy and mineral notes than grain-finished beef.

How you store it: 

Keep frozen for up to 12 months. Thaw in the refrigerator overnight (takes about 8-10 hours), or quick-thaw in a bowl of cold water if you're in a hurry (just keep them in the sealed package and change the water every 30 minutes). Once thawed, use within 1-2 days. You can refreeze if plans change, though the texture might be slightly different when you cook them later.