Shin / osso buco

Jevi’s notes

Cross-cut shanks are incredible for braising, with the marrow seeping into the broth. Slow-cooked shank meat has some of the best texture on the whole side.

From the Primal Cut Sheet post Learning the Lingo.

Thaw (fridge)

Planning estimate for a 2 lb package: ~24 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Braise (oven) · oven 300°F · pull ~200°F (texture/plan) · rest 15 min
  Est. cook: ~230 min for 2 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.