Osso Bucco

$10.99
$0.00 $10.99
• Per package
Per package

5.0 average rating from 8 reviews

16oz avg/package

  • 100% grass fed and finished. Cattle are never fed grain
  • Raised clean. Cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Bone in for flavor. Marrow rich bones give your sauces extra body
  • Set it and forget it. Osso Bucco needs a minimum of 2 hours low and slow cooking to shine. Once your pot is in the oven, enjoy the rest of your day!
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Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

Our Beef

Our 100% grass fed and finished beef comes from both our Long Island pastures & partners that uphold the Acabonac standards you've come to expect.

  • 100% Grass Fed & Grass Finished — Never Fed Grain, Ever
  • Humanely Raised & Handled
  • Antibiotic Free
  • No Added Hormones
  • No mRNA Vaccines
  • Raised on Open Pasture Year-Round

Cooking Tips

Grass-finished osso buco (beef shank) is loaded with connective tissue, marrow, and deep beef flavor. Making it perfect for long, slow braises that transform the meat into something silky and tender. Because grass-finished beef is leaner, it’s important to keep the heat low and gentle so the collagen melts without the meat drying out. A quick brush of oil helps with browning, but the true magic comes from hours of slow cooking that break down the shank’s tough fibers into rich, spoon-tender goodness.

Cooking Ideas:

  • Classic Osso Buco: Brown the shanks, then braise slowly with white wine, broth, tomatoes, carrots, and aromatics for 2.5–3+ hours
  • Red Wine Braise: Use red wine, garlic, rosemary, and thyme for a deeper, more robust flavor
  • Italian-Style Gremolata Finish: Brighten the final dish with a mix of lemon zest, garlic, and parsley
  • Shank Ragu: Shred the braised meat and mix with the a red sauce to serve over pasta or polenta

General Tips:

  • Brown over medium heat so the lean meat doesn’t toughen
  • Keep the braising liquid at a gentle simmer—never a hard boil
  • Cook covered for several hours until the meat pulls away from the bone easily
  • Let rest in the braising liquid to keep the meat moist and absorb more flavor
  • Serve with the marrow—it’s rich, buttery, and one of the best parts of the dish
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