Osso Bucco

When you see "beef osso buco" at the butcher or in a recipe, you're looking at a specific cut of beef that's all about rich flavor and melt-in-your-mouth texture.

What it is: The Shank Section

• It's a cross-cut section of the beef shank, which is the lower leg portion of the cow
• Think of it as a thick, meaty slice, with a round bone in the center.

The Bone Marrow: The Flavor Core

• The defining feature of osso buco is that central bone, filled with marrow.
• Bone marrow is incredibly rich and flavorful, and it melts into the cooking liquid, creating a deeply savory sauce.
• This is the reason that this cut is so highly desired

A Tough Cut, Made Tender

• Shank meat itself is naturally tough, as it comes from a well-worked muscle.
• However, the beauty of osso buco is that it's designed for slow cooking or braising. This extended cooking time breaks down the tough connective tissues, resulting in incredibly tender, succulent meat.

Cooking Tip:

• Osso buco is best cooked low and slow, typically braised in a liquid like wine and broth.

In simple terms, beef osso buco is a cut that rewards patience. It's a hearty, flavorful cut that transforms into something truly special with slow, gentle cooking.