The Osso Buco is the shank (forearm) 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.
Low and slow is the name of the game. To achieve the desired tender perfection, you'll need to cook to 195°F, and keep it there for a few hours. The long cooking time allows connective tissue to break down, and lessens the chance moisture will escape.
Mercola Article – Osso Bucco- Earlier this week I had numerous folks contact me regarding beef shanks. Everyone wanted beef shanks also known as Osso Bucco. Finally, I asked Meredith “where is this coming from?” She said a Mercola article
this week.
Mercola’s Story at-a-glance
- Shanks are a collagen-rich, nutrient-dense cut of meat that provides a more balanced amino acid profile than traditional steaks
- Collagen, the most abundant protein in your body, supports skin, joints, bones, and gut health, and shanks are a top dietary source
- Cooking shanks low and slow breaks down collagen into gelatin, making the nutrients more bioavailable and easy to absorb
- Glycine, the main amino acid in collagen, helps regulate metabolism, balance muscle meat intake, and counteract inflammatory amino acids
- Traditional diets included more collagen-rich cuts like shanks, offering a healthier protein balance compared to modern steak-heavy consumption
Check out Mercola’s go-to braising method for all three types of shanks — beef, pork, and lamb — in this recipe video. He also discusses a little more why he loves shanks in the video!
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