Cross Cut Shanks

Cross Cut Shanks

The shank is a very hard working muscle that wraps around a marrow-rich bone. When cooked low and slow, the meat becomes tender and the marrow softens, adding an extra richness to your dish. Rob loves braising these all day and serving them over grits or polenta.

Pro-tip: Add some Cross Cut Shanks to your next pot of beef broth to make it extra hearty!

Cooking Notes

Low and slow is the name of the game. We love braising these all day long in beef stock, red wine, and aromatics. Or save time and use that pressure cooker thats been collecting dust. The long cooking time allows connective tissue to break down, and lessens the chance moisture will escape. When slow cooking meat, you want to layer your flavors by braising in rich stocks and bone broths along with fresh herbs. Finish your deep braise with vinegar or fresh citrus to brighten all of those wonderful flavors. Remove your braised Osso Buco when the meat is tender, but still clings to the bone.

How to Prepare

Braised

Roasted

What to Expect

The Cross Cut Shanks are the bottom of the leg of the animal and includes a marrow bone at its center. This hard working muscle starts tough, but the right treatment will yield a tender and decadent final dish. Our butcher's carefully cross-cut the shanks, exposing the marrow to create extra richness in your final dish.

Explore Recipes with Cross Cut Shanks