Osso Buco – 2 Beef Shanks | 1.5 lbs (24 oz)
$18.00
Dexter Beef, Grass-Fed, Regeneratively Raised
Rich, meaty, and bone-in for extra flavor, our Osso Buco is cut from the shank of our pasture-raised Dexter cattle. Ideal for slow braising, this cut delivers tender beef and marrow-rich depth, perfect for hearty, comforting dishes.
No hormones. No antibiotics. Just deeply nourishing, pasture-raised beef.
Why This Beef Is Different
100% Grass Fed & Finished
No grain. Ever.
Heritage Dexter Breed
No grain. Ever.
Regenerative Farm
Rotational grazing, living soil
No Hormones or Antibiotics
Clean, natural beef
Flash Frozen & Vacuum Sealed
Peak freshness, locked in
Family Farm, New Mexico
Farm-direct to your door
- DESCRIPTION
- NUTRITION FACTS
- FARM NOTES
- SHIPPING & HANDLING
About This Cut
Osso buco is a cross-cut beef shank with the bone left in. The name means “hollow bone” in Italian, a reference to the marrow at the center of the shank bone. That marrow is part of what makes the dish so distinctive. It renders into the braising liquid over a long, low cook and gives the finished dish a body and depth that no added fat can replicate.
Shank is one of the hardest-working muscles on the steer, which means it requires patience to break down and rewards that patience fully. In Dexter beef, the shank develops over 30 months of grass-fed and grass-finished growth, building connective tissue and intramuscular fat that transforms under low heat into a silky, concentrated braise. Our osso buco is dry-aged for a minimum of 14 days, which deepens flavor at the surface and gives the meat a head start before it ever reaches the pan.
If you want to understand what slow farming and slow cooking have in common, osso buco is a good place to start.
COOKING NOTES
Best for: Braising.
Thickness: Cross-cut shanks approximately 1.5-2 inches thick.
Prep: Pat shanks dry. Score the membrane around the edge to prevent curling. Season with salt and pepper and sear hard on both flat sides before braising.
Braise method: Preheat oven to 325°F. Nestle seared shanks in a braiser with aromatics and liquid coming halfway up each shank. Cover tightly and braise 2 to 2.5 hours until the meat is tender and beginning to pull from the bone.
Tip: The bone marrow is the prize. Serve over polenta or risotto and spoon it directly onto the plate.
Nutrition Facts
Approximate Macros (Raw, 1.5 lb total cut):
Calories: ~1,300 kcal
Protein: ~160g
Total Fat: ~60g
Saturated Fat: ~24g
Carbohydrates: 0g
Product Info
Note: Weights are approximate, cuts vary marginally.
Please Read Important Information
Mahanaim Farms is currently only doing pick up orders in Salt Lake City. We are not shipping any of our products at this time.
The Breed Behind the Beef
Why Dexter Cattle Produce Better Beef
Most commercial beef comes from breeds selected for rapid growth in feedlot conditions, animals that bulk up quickly on grain but never develop the complex flavor of a slow-maturing, pasture-raised animal.
Dexter cattle are different. A rare heritage breed with roots stretching back centuries, they were bred to thrive on grass rather than grain. Smaller in stature but enormous in flavor, their beef is known for exceptional marbling, rich color, and a depth of taste that reflects the land they were raised on.
When you taste the difference, you’ll understand why we chose them and why we’d choose them again.
Heritage Genetics
Centuries of selection for grass-foraging efficiency. The genetics produce naturally superior marbling without grain feeding.
Slow Growth, Deep Flavor
Commercial cattle reach market weight in 14–18 months on grain. Our Dexters graze freely for 24–30 months, developing fat that reflects their diverse, natural diet.
Better for You, Too
Grass-finished beef is naturally higher in omega-3s, CLA, and vitamins A and E.
How We Farm
The Land Makes the Beef
Regenerative farming is the reason this beef tastes different. When the soil is healthy, the grass is healthy. When the grass is healthy, the cattle are healthy. And when the cattle are healthy, the beef is extraordinary.
100%
Grass Fed & Finished
0
Synthetic Inputs
0
Hormones or Antibiotics
3rd
Generation Farm Family
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