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Beef · Shank

Beef Shank (Cross-Cut / Osso Buco)

Round slices of the lower leg with a marrow bone in the middle. Very lean and rich after a long braise.

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AnimalBeef
SectionShank
BoneBone-in
TendernessTough, needs slow cooking
Also calledosso buco, shank cross-cut, shank slices

Best ways to cook it

  • Braise
  • Stew
  • Slow cook

About this cut

What it is and how to use it

Cross-cut beef shank is sliced through the lower leg, so each round slice has a circle of bone and marrow in the center surrounded by lean, sinewy meat. The leg muscles work hard and are full of connective tissue, so shanks need a long braise or simmer. The result is rich, silky meat and a flavorful broth. Sold as osso buco, the slices are tied and braised in wine and tomatoes.

Cook’s tipBrown the slices and braise or simmer covered for two to three hours until the meat is falling off the bone. Serve the marrow with the meal.

Read moreVeal Cuts Guide: Primals, Chops & Osso BucoBeef Cuts Chart: 9 Primals & How to Cook EachBeef Cuts Chart: Primals, Retail Cuts & Uses

Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us

Visit Flowers Slaughterhouse in Sims, NC

5154 St. Rose Church Rd
Sims, NC 27880

Mon–Fri7 AM – 5 PM
Saturday7 AM – 12 PM
SundayClosed

Deer season: evening drop-off 6–9 PM. See all hours

Get directionsCall 252-885-1892