Osso Bucco - Akaushi Wagyu - American West Wagyu

Individual Cut

Chuck Primal · Available in Whole & Half Shares

Osso Bucco

Also known as Cross-Cut Shanks · Bone-in

Osso bucco is one of the most celebrated braising cuts in Italian cuisine. Cross-cut rounds of the shank with a marrow bone center, braised until the connective tissue melts into gelatin and the marrow enriches the sauce. In Akaushi Wagyu, the extra intramuscular fat adds another dimension of richness to an already extraordinary preparation.

Marbling 2/5

Tender

Rich

Beefy

Fat Content

Find a Cut

Butcher Specs

Avg Weight12 - 16 oz per piece

Thickness1.5" - 2" rounds

Bone OptionBone-in (marrow center)

PackagingVacuum-sealed

Your Share Yield

Whole Share~4-6 pieces

Half Share~2-3 pieces

Carcass %~28% (Chuck)

Anatomy

PrimalChuck

LocationUpper foreleg

MuscleMultiple muscles surrounding the marrow bone

Perfect For

When to Reach for the Osso Bucco

Italian Dinner Party Date Night In Winter Comfort Meal Wine Pairing Dinner Impress the Guests

How to Cook It

Three Ways to Perfection

Akaushi osso bucco is forgiving thanks to its marbling. These are our recommended methods.

Method 01

Classic Milanese Braise

Season and dredge in flour. Sear until golden. Braise in white wine, stock, tomatoes, and mirepoix at 325°F for 2.5 to 3 hours.

Sear 400°F → Oven 325°F for 2.5-3 hours

Do not skip the gremolata. The lemon zest cuts through the richness and brings the entire dish into focus.

Method 02

Red Wine Braise

A bolder variation. Sear, then braise in full-bodied red wine with root vegetables. The wine reduces into a deeply colored, intensely flavored sauce.

Oven 300°F for 3 hours

Use a wine you would drink. The flavor concentrates during braising, so quality matters.

Method 03

Pressure Cooker

Sear on saute, add braising liquid, and cook on high pressure for 45 minutes. Natural release 15 minutes. The result is remarkably close to a 3-hour braise.

High pressure 45 min + 15 min natural release

Reduce the braising liquid on saute mode after cooking to concentrate the sauce.

The Italian Classic, Elevated by Akaushi

The name means "bone with a hole," referring to the marrow cavity at the center of each round. As the osso bucco braises, that marrow melts into the cooking liquid, creating a sauce of remarkable depth and body. The meat surrounding the bone, loaded with connective tissue, transforms from tough to fork-tender over hours of low heat.

In Akaushi Wagyu, this transformation is amplified. The higher marbling in the surrounding muscle means more internal basting, more flavor development, and a final texture that is somehow both rich and delicate. Serve over risotto alla Milanese with a gremolata of lemon zest, garlic, and parsley.