Osso Buco

What it's good for:

Braise them low and slow at 300°F for 3–4 hours in liquid (wine, stock, tomatoes, whatever you've got). Make classic Osso Bucco if you're feeling Italian. Throw them in a hearty beef stew. Braise them with vegetables and reduce the liquid into gravy.

The bone marrow in the center is a bonus. Scoop it out with a small spoon and spread it on bread. Your house will smell incredible all afternoon.

Here's what you're getting:

These shanks come from the leg, a hardworking muscle with lots of connective tissue. Cooked right, that connective tissue breaks down into gelatin, which makes the meat tender and the sauce rich.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed osso buco in the fridge for 1-2 days, or refreeze immediately if not using.