Shank Cut (AKA: Osso Buco)

Wagyu Shank Cut

The Wagyu Shank Cut is a robust and flavorful cut, sourced from the lower leg of the cow. Known for its rich, beefy taste, the shank is a tougher cut due to the muscle's frequent use but transforms into a melt-in-your-mouth delicacy when slow-cooked. This cut is characterized by its dense muscle fibers and connective tissue, which, when braised or stewed, break down into a tender and succulent dish full of deep, hearty flavors.

Key Features:

• Marbling: Less marbled compared to premium cuts, but still contains enough intramuscular fat to enhance flavor and tenderness during slow cooking.
• Texture: Firm and lean, with abundant connective tissue that becomes tender and gelatinous when cooked slowly.
• Flavor: Intensely beefy and rich, the shank offers a deep, savory taste that’s perfect for slow-cooked dishes.
• Cut: Sourced from the lower leg, a part of the cow that works hard, making it perfect for slow braising or stewing.

Cooking Tips:

The Wagyu Shank Cut is ideal for slow cooking methods such as braising, stewing, or slow roasting. Cooking it low and slow allows the tough muscle fibers and connective tissues to break down, resulting in a dish that is both tender and flavorful. Pair it with robust herbs, vegetables, and a rich broth or wine sauce to enhance its natural beefy goodness.

Serving Suggestions:

Serve the braised Wagyu Shank over creamy mashed potatoes, polenta, or alongside roasted root vegetables. The deep flavors of the shank also pair well with hearty red wines like a Shiraz or Cabernet Sauvignon, making it a perfect dish for cooler weather or a comforting family meal.