Some crosscut shanks prepped for osso buco. The two darker pieces are from my local beef source, frozen after processing. This processor dries the carcasses for 21-28 days.
The other, more vibrant piece is fresh local sourced (and personally cut) from my grocery store.
by ducttape326
5 Comments
That steer didn’t skip leg day
One of the cool things about Oso Buco is that it freezes beautifully so you can make it in one or two shank portions freeze and then preheat in the oven and it’s perfect for a quick dinner later
Love a good shank!! Great flavor!!
Looks delicious 😍😍
My favorite cut of meat
Golly, the intramuscular fat on those look fantastic.