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Grass-Fed Regenerative Beef Osso Buco – Bone-In Shank Cut

Grass-Fed Regenerative Beef Osso Buco – Bone-In Shank Cut

$8.99 USD
$8.99 USD
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Beef Ossa Buco (Shank Cut)

Beef Ossa Buco is cut from the cross-section of the shank, prized for its rich marrow-filled bone and deeply flavorful, collagen-rich meat. When slow-braised, this hardworking muscle transforms into an exceptionally tender, silky texture with a depth of flavor that only bone-in cuts can deliver.

Grass-fed beef Ossa Buco offers a clean, beef-forward taste with natural gelatin that creates a luxurious sauce as it cooks—no thickeners required. The marrow melts into the braising liquid, adding richness and nourishment that chefs and home cooks alike treasure.

This cut is ideal for low-and-slow cooking: classic Italian-style braises, red wine or tomato sauces, or long oven or stovetop cooking. Finished with gremolata or served over polenta, mashed potatoes, or root vegetables, Ossa Buco is a true comfort cut with elevated character.

Best for:
• Braising
• Slow cooking
• Dutch oven or covered roasting

Chef’s Tip

Grass-fed Ossa Buco is naturally leaner but rich in collagen—low heat and patience are key. The sauce thickens naturally as the collagen melts; no flour needed.

Cooking Instructions

🍖 How to Cook Beef Ossa Buco (Slow-Braised)

Best Method: Low & Slow Braise
Cook Time: ~2½–3 hours
Yield: Fork-tender meat, rich natural sauce

Ingredients

  • 2–4 beef Ossa Buco shanks
  • Salt & freshly ground black pepper
  • 2 tbsp olive oil or beef tallow
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, smashed
  • 1 cup red wine (optional but recommended)
  • 1½–2 cups beef broth or stock
  • 1 can crushed tomatoes or 1 cup tomato purée (optional)
  • 1 bay leaf
  • Fresh thyme or rosemary

Instructions

  1. Season generously with salt and pepper.
  2. Heat oil in a heavy Dutch oven over medium-high heat. Sear shanks well on all sides until deeply browned. Remove and set aside.
  3. Lower heat to medium. Add onion, carrot, and celery; cook until softened (5–7 minutes). Add garlic and cook 30 seconds.
  4. Deglaze with red wine, scraping the bottom of the pan. Reduce by half.
  5. Add broth, tomatoes (if using), bay leaf, and herbs. Return shanks to the pot—liquid should come halfway up the meat.
  6. Cover and braise at 300°F (or gently on stovetop) for 2½–3 hours, turning once, until meat is fork-tender and marrow is soft.
  7. Remove lid for the last 20–30 minutes if you want a thicker sauce.

Serve over polenta, mashed potatoes, risotto, or root vegetables. Finish with a classic gremolata (lemon zest, garlic, parsley) for brightness.

Chef’s Tip:
Sear well before braising and cook gently until the marrow loosens and the meat pulls easily with a fork—this is where the magic happens.

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From damaged soil to thriving ecosystem

When Martha first saw our 168 acres in White House Station, New Jersey, the soil told a sobering story. Chemically farmed since 1933, it was depleted and lifeless. Determined to heal it, she embraced regenerative practices like daily rotational grazing, diverse forage cultivation, and a three-species system of cattle, chickens, and sheep—transforming worn-out ground into a thriving ecosystem that pulls carbon from the atmosphere.

Today, our cattle graze on over 40 forage varieties, from nutrient-dense alfalfa to trace-mineral-rich wildflowers. This diversity restores soil health while creating rich flavor profiles and superior marbling that set our beef apart. Every pound represents healthier land, not depleted fields.

From Kitchen to Pasture: A Chef's Mission

Martha’s journey from professional kitchen to regenerative farm began with a simple conviction: food should nourish both families and the land that produces it. With 25 years of culinary training from the CIA, she knew quality, flavor, and the value of exceptional ingredients. But after encountering 168 acres of chemically damaged soil, she realized her true calling was healing the land that grows our food.

Today, Martha applies the same precision she brought to fine dining to raising cattle that consistently grade Choice to Prime on a 100% grass-fed diet. Her dual expertise as chef and farmer ensures every animal is finished to restaurant standards while contributing to soil regeneration. “Every cow we raise is one less CAFO cow,” Martha says. “Every family we serve experiences what food tastes like when it comes from truly healthy soil.”

General Questions

Where can Provenance Farm Products be purchased

Provenance Farm offers various ways to purchase our products. You can order online and pick up Monday afternoons in Jersey City at Departed Soles Brewing Company—150 Bay St. Unit 2A, Jersey City, NJ 07302, or shop online through our website for convenient delivery to your doorstep. We are committed to providing easy access to high-quality produce, meats, poultry, and eggs. Thank you for supporting our regenerative farming practices and dedication to organic agriculture.

What does regenerative farming mean?

Regenerative farming is a holistic approach to agriculture that focuses on improving and revitalizing the health of the soil, the environment, and the community. At Provenance Farm, we understand the importance of regenerative farming in producing high-quality, nutrient-rich products. This practice goes beyond sustainable or organic farming by actively restoring degraded soil, increasing biodiversity, and reducing carbon emissions. By supporting regenerative farming, we aim to provide our customers with products that taste great and contribute to a healthier planet and community.

Can you deliver?

Yes! We offer free delivery within 15 miles of our farm in Fordland, Missouri. For 16-30 miles, there's a $25 delivery fee. For longer distances, we can arrange special delivery for larger orders.

Do you use antibiotics or hormones?

Never. Our cattle are raised without antibiotics, growth hormones, or chemical treatments of any kind. Healthy cattle raised properly don't need these interventions.