American Wagyu Osso Bucco

American Wagyu Osso Bucco

The Ranch Difference

Our American Wagyu Osso Bucco is pure Italian tradition elevated by superior genetics. This is the cross-cut beef shank that transforms into one of the most luxurious braises—rich marrow, silky collagen, and deep beef flavor that rewards patient cooking with unforgettable results.

What Makes It Special

Pure Bloodline Excellence

• Cross of Japanese Wagyu and Black Angus
• Decades of selective breeding for optimal marbling and flavor

Naturally Raised

• 100% pasture-raised on Florida pasture
• No industrial shortcuts
• Finished with feed in pasture for balanced beefy flavor and a tender bite

The Osso Bucco Experience

Osso bucco is a thick cross-section of beef shank, sawed through the bone to expose the marrow. When braised low-and-slow, the bone marrow melts into the sauce, creating a silky richness while the meat becomes fork-tender. Our Wagyu genetics add enhanced marbling throughout, taking this classic cut to the next level.

Key Features:

• Cross-cut shank with exposed bone marrow
• Rich collagen and connective tissue
• Deep, concentrated beef flavor
• Perfect for traditional braising
• Stunning presentation when served
• Yields luxurious pan sauce

Recommended Preparation: Classic Osso Bucco alla Milanese

What You'll Need:

• 1 Everglades Ranch Wagyu Osso Bucco (1.5 lbs)
• 2 tbsp olive oil
• Coarse salt and fresh cracked pepper
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef stock
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 tbsp tomato paste
• Gremolata (lemon zest, garlic, parsley) for garnish

Instructions:

1. Season osso bucco generously with salt and pepper
2. Heat olive oil in Dutch oven over medium-high heat
3. Sear osso bucco on both sides until browned, remove and set aside
4. Add onion, carrot, and celery (soffritto), cook until softened
5. Add garlic and tomato paste, cook 2 minutes
6. Deglaze with white wine, scraping up browned bits
7. Add beef stock, tomatoes, bay leaves, and thyme
8. Return osso bucco to pot, cover partially
9. Braise at 325°F for 2.5-3 hours until meat is fork-tender
10. Remove osso bucco, strain sauce, and reduce if desired
11. Serve osso bucco with sauce spooned over top
12. Garnish with gremolata (fresh lemon zest, minced garlic, and parsley)

Serving Suggestions:

• Serve over creamy polenta or risotto
• Accompany with crusty bread to scoop the marrow
• Pair with a full-bodied red wine (Barbera or Nebbiolo)

Pro Tips:

• Don't skip the browning step—it builds deep flavor
• The marrow is the prize—scoop it out with a small spoon when serving
• Proper braising converts tough collagen into silky gelatin
• Make extra sauce; it's liquid gold
• Leftovers reheat beautifully and taste even better the next day

Serving Weight: 1 piece, approximately 1.5 lbs (serves 2) Recommended Internal Temperature: Meat should be fall-apart tender, not pink

Price: $16.00

This is beef with nothing to hide and everything to prove. Osso bucco proves that the best flavors come from understanding a cut's potential—where superior genetics, patient cooking, and Italian tradition create something truly luxurious.

Contact Information:

• Location: Fort Pierce and Vero Beach, FL
• Email: info@evergladesranch.com
• Website: evergladesranch.com