Cross-cut shank · Bone, marrow, and all — from the Shank primal.
The shank sawed crosswise into thick discs, each ringed with the hardest-working (and most collagen-rich) muscle on the animal around a marrow-filled bone. Braised for hours, it collapses into silky, spoon-tender richness — and the marrow is the cook’s reward.
What It's Called
United States: Osso buco (beef), Cross-cut shank, Shank steak
Australia: Osso buco, Shin cross-cut
United Kingdom: Osso buco, Shin of beef (sliced)
How to Cook It
Braise (Milanese): White wine, soffritto, gremolata to finish.
Red wine braise: Deeper, darker winter version.
Pressure cook: Cuts braise time to ~1 hour without losing silkiness.
Signature Dishes
Osso buco alla milanese (with risotto), Braised shank over polenta, Beef shank pho (broth + meat)
Specify cut thickness and whether tied (keeps discs intact through service). Hind shank discs run larger and meatier than fore shank.