Oso Bucco | 100% Fullblood Wagyu
$20.00
100% Fullblood Wagyu Osso Buco
The crown jewel of traditional European braising, reimagined through pure Japanese lineage and Texas ranching heritage. Cut crosswise from the shank, Osso Buco ("bone with a hole") features a thick, collagen-rich ring of beef encircling a center cylinder of nutrient-dense Wagyu bone marrow.
While conventional beef shanks require hours of simmering just to become chewable, 100% Fullblood Wagyu transforms this rustic cut into an unforgettable fine-dining centerpiece. As it slowly braises, the dense web of low-melting intramuscular fat and natural connective tissue liquefies into pure gelatin, yielding spoon-tender beef and a naturally glossy, velvety reduction laced with pure Wagyu's signature sweet umami aroma.
The Osso Buco Cut & The Fullblood Advantage
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Built-In Wagyu Marrow Center: Each cross-cut round features the prized center bone packed with buttery Wagyu marrow. As it cooks, the marrow enriches your sauce from the inside out—or can be scooped out with a cocktail spoon and spread over charred bread.
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Natural Gelatin & Sauce Body: The shank is rich in natural collagen that slowly melts into silky gelatin, giving your braising liquid the rich body and glossy sheen of an artisan restaurant demi-glace without needing thickeners.
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100% Pure Japanese Genetics: Sourced strictly from registered, closed Japanese bloodlines with zero outside crossbreeding. This purity guarantees high levels of oleic acid (monounsaturated fats) with an ultra-low melting point (75°F–80°F), ensuring a rich, silky mouthfeel free of any greasy coating.
Specifications
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Cut: Cross-Cut Center Shank with Marrow Bone (Osso Buco)
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Thickness: Approx. 1.5" to 2" thick
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Genetics: 100% Fullblood Wagyu (Purebred Japanese lineage, pasture-raised in Texas)
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Grading Options: 100% Fullblood (BMS 6–8) | Fullblood Reserve (BMS 9–12)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in an insulated cooler with dry ice
Chef’s Classic Milanese Braising Guide
Low, gentle heat is the secret to breaking down the shank's collagen while keeping the marrow intact in the center.
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Slow Thaw & Temper: Thaw completely in the refrigerator over 24 to 36 hours. Set on the counter for 20 minutes before cooking. Pat bone-dry with paper towels.
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Truss & Season: Tie a piece of butcher’s twine snugly around the circumference of each shank round to hold the meat against the bone as it cooks. Season generously on all sides with G5 SPG Seasoning and dust lightly with flour.
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Hard Pan Sear: Heat a heavy enameled Dutch oven over medium-high heat with a spoonful of G5 Wagyu Beef Tallow. Sear the shanks undisturbed for 3 to 4 minutes per side until deeply browned and caramelized. Remove and set aside.
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Build the Sauce: Sauté finely diced carrots, celery, onion, and garlic in the remaining tallow until fragrant. Deglaze the pot with 1 cup of dry white wine (or dry red wine), scraping up all the savory browned bits from the bottom.
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Low & Slow Simmer: Return the shanks to the pot in a single layer. Add rich beef bone broth and crushed San Marzano tomatoes until the liquid reaches about two-thirds up the sides of the meat (keep the top of the marrow bone slightly exposed). Add fresh thyme, rosemary, and bay leaves.
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Braise to Tenderness: Cover tightly and braise in a 275°F (135°C) oven for 3 to 3.5 hours, until the meat is fork-tender and pulls away from the bone with zero effort.
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Garnish & Serve: Cut away the kitchen twine and serve over creamy polenta or classic saffron risotto (Risotto alla Milanese). Top generously with fresh gremolata (lemon zest, minced fresh parsley, and finely grated garlic) to balance the deep, buttery richness.