Slow cook
Osso buco
Cross-cut shank
FromGs. 48.000/ kg
Typical piece: 2 kg, rodajas ~250 g · Gs. 96.000
Osso buco is shank cut into cross-wise rounds, bone-in with marrow. Long braising turns collagen to gelatin, melts the marrow, and builds the silkiest, deepest braise base.
- Typical weight
- 1.5–2.5 kg
- Aging
- 7–10 days wet
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- 7–10 days · Wet
Quick cooking reference
Method
Braise / slow cooker
Internal temperature
-
Time
2.5–3 hours on low
Rest
5 min
Doneness
Meat falling apart
Cut-specific notes
Sear first. Then red wine + tomato + stock + aromatics. Cover and cook low. Marrow comes out of the bone at the end, that's the prize.
Nutrition profile (per 100 g)
- Calories
- 180 kcal
- Protein
- 23 g
- Total fat
- 9.5 g
- Saturated fat
- 4 g
Source: USDA FoodData Central
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
Classic Milanese style: creamy polenta. Stew version: pappardelle or mash. Lemon-parsley gremolata.
