American Wagyu Osso Buco (Shank)
American Wagyu Osso Buco, also known as shank, is an underrated cut of beef that brings together rich Wagyu flavor with the depth of a bone-in cut and marrow. Slow cooking transforms it into a tender, fall-off-the-bone dish that feels both rustic and gourmet.
It pairs beautifully with rice or noodles and works with almost any side, making it the perfect choice when you want a hearty, comforting meal that also impresses at the table. You can cook it in the over or it will work great in a crock-pot as well.
Ingredients
-
American Wagyu Osso Buco (shank cuts)
-
Garlic powder
-
Sea salt
-
Black pepper
-
Rosemary
-
Smoked paprika
-
Sun-dried tomatoes (optional)
-
2–3 tbsp beef tallow
-
Fresh green onions, chopped (for garnish)
Instructions
-
Lightly season both sides of the Osso Buco with garlic powder, sea salt, black pepper, rosemary, and smoked paprika.
(Optional: Braise the meat beforehand for extra depth of flavor, though it isn’t required.) -
Heat 2–3 tablespoons of beef tallow in a pan. Once hot, transfer the meat into your baking dish.
-
Add the sun-dried tomatoes around the meat.
-
Cover and cook low and slow at 250°F for 3.5 to 4 hours.
-
For the last 30 minutes, remove the cover to let the meat finish.
Cooking time may vary depending on the size and thickness of the cut. -
Check doneness: the internal temperature should reach 180°F. When the bone begins to separate from the meat, it’s nearly done.
-
Garnish with freshly chopped green onions before serving.
Serving Suggestion
Serve over a bed of rice or noodles, paired with your favorite side dish, for a hearty and comforting meal.
