Oso Bucco (Shank Steaks, Bone In) | Texas Wagyu
$15.00
Texas Wagyu Osso Buco
Old-world European culinary tradition meets bold Texas ranching heritage. Cut crosswise from the center of the shank, Osso Buco ("bone with a hole") features a thick, collagen-rich medallion of beef encircling a center cylinder of nutrient-dense Wagyu bone marrow.
While conventional commodity beef shanks can turn stringy, dry, or tough during long braises, our Texas Wagyu Osso Buco completely elevates the experience. By pairing the deep, mineral-rich beef profile of Black Angus with the low-melting intramuscular marbling of Japanese Wagyu, this cut transforms under gentle heat into spoon-tender beef and a naturally glossy, velvety reduction that turns home cooking into a five-star dining event.
The G Five 50/50 Heritage Advantage
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50% Texas Angus Backbone: Provides the robust, hearty beef depth needed to stand tall against bold braising liquids, red wine reductions, crushed tomatoes, and woodsy aromatics.
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50% Japanese Wagyu Lineage: Significantly lowers the melting point of the fat, ensuring the shank stays juicy, luscious, and velvety rather than tightening up during slow cooking.
The Osso Buco & Farm-to-Table Advantage
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Built-In Wagyu Marrow Center: Each cut features the prized center femur or tibia bone packed with buttery Wagyu marrow. The marrow enriches the sauce from the inside out as it simmers—or can be scooped out directly and spread over crusty, toasted sourdough.
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Natural Gelatin & Sauce Body: The shank is naturally packed with connective collagen that breaks down into rich gelatin, creating an artisan restaurant demi-glace with incredible body and sheen without adding cornstarch or flour thickeners.
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100% Pasture-Raised Transparency: Raised on open Texas pastures with no artificial growth hormones or preventative antibiotics—delivering wholesome, nutrient-dense beef with true farm-to-table integrity.
Specifications
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Cut: Cross-Cut Center Beef Shank with Marrow Bone (Osso Buco)
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Thickness: Approx. 1.5" to 2" thick
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Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
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Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (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
Slow, gentle braising is the key to melting the shank’s collagen while keeping the prized 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 on all sides 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 braises. Season generously on all sides with G5 SPG Seasoning and dust lightly with flour.
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Hard Sear: Heat a heavy enameled Dutch oven over medium-high heat with a generous 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 on a plate.
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Build the Sauce: Sauté finely diced carrots, celery, onion, and garlic in the remaining rendered tallow until softened and fragrant. Deglaze the pot with 1 cup of dry white or 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 comes about two-thirds up the sides of the meat (leave the top of the marrow bone slightly exposed). Toss in fresh thyme, rosemary sprigs, and bay leaves.
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Braise to Perfection: Cover tightly with the lid 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 resistance.
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Garnish & Serve: Snip away the butcher’s twine and serve over creamy polenta, mashed potatoes, or traditional saffron risotto. Top with fresh gremolata (lemon zest, minced flat-leaf parsley, and finely grated garlic) to cut through the buttery richness.