Bison Cross Cut Shank (Osso Bucco) - Pasture Raised & Grass-Finished

A Slow-Braised Bison Cut with Rich Marrow Bone Cross-cut bison shank, also known as osso buco, is a deeply flavorful braising cut from pasture-raised, grass-finished Texas bison — best cooked low and slow until tender. This cross-cut bison shank comes from Bison Cove Ranch in Lometa, Texas, where their bison are pasture-raised, grass-fed, and grass-finished with care for the animal and the land. This cut is also commonly known as osso buco. It is sliced across the leg bone, giving you a round portion of richly flavored meat with marrow bone in the center. It is not a quick-cooking steak — it is a slow-braising cut made for cozy, nourishing meals. If you have ever made beef shank, short ribs, pot roast, or slow-cooked stew meat, this cut will feel familiar. The magic happens with time, moisture, and gentle heat. Why This Cut Is Worth Learning Cross-cut shank can be overlooked because many people do not know how to cook it. But when it is braised low and slow, the meat becomes tender, the marrow enriches the cooking liquid, and the result is one of the most flavorful, comforting bison meals you can make. Quick Details Product: Cross-cut bison shank / osso buco Source: Bison Cove Ranch Location: Lometa, Texas Raised: Pasture-raised, grass-fed, and grass-finished bison Comparable to: Beef shank, osso buco, or a marrow-rich braising cut Flavor: Deep, savory red meat flavor with richness from the marrow bone Texture: Firm when raw; becomes tender with long, moist cooking Best for: Osso buco, braising, Dutch oven meals, slow cooker meals, soups, stews, and broth-rich dishes Storage: Arrives frozen; keep frozen until ready to thaw and cook Flavor & Cooking Notes Bison shank has a deep, savory flavor because it comes from a hardworking part of the animal. The center bone and marrow add richness to the cooking liquid, making this cut especially good for braised dishes, soups, stews, and slow-cooked meals. The most important thing to know is that cross-cut shank needs moisture and time. It should be cooked low and slow until the meat becomes tender and begins to pull away from the bone. Thaw fully first: Let the shanks thaw in the refrigerator before cooking. Season well: Salt, pepper, garlic, onion, bay leaf, herbs, and tomato all pair well with bison shank. Sear first: Browning the meat before braising builds deeper flavor. Add moisture: Use broth, stock, tomato, wine, or a simple braising liquid. Cook low and slow: Use a Dutch oven, slow cooker, or covered roasting pan. Do not rush it: This cut becomes tender through time, not high heat. Simple Ways to Use Cross-Cut Bison Shank This cut is best for meals where the meat can slowly tenderize and the marrow can enrich the sauce, broth, or cooking liquid. Bison osso buco: Braise with broth, tomato, onion, garlic, carrots, herbs, and serve over mashed potatoes, rice, or polenta. Slow cooker shanks: Add broth, onions, garlic, and herbs, then cook until the meat is tender. Dutch oven braise: Sear first, then cook slowly with vegetables and stock. Bison stew: Cook with root vegetables, broth, herbs, and a little tomato for a hearty meal. Marrow-rich broth: Use the bone and cooking liquid to create a rich base for soups or sauces. Shredded bison bowls: Pull the tender meat from the bone and serve over rice, potatoes, or roasted vegetables. Best for Slow-Cooking Families This is not the fastest bison cut, but it may be one of the most rewarding. If your family enjoys pot roast, short ribs, stew, or slow-cooked meals, cross-cut bison shank is a beautiful way to bring more flavor and nourishment to the table. Our Partnership with Bison Cove Ranch As our community continues looking for well-raised, grass-fed and grass-finished red meat, we have been careful not to add just any new source. Bison Cove Ranch felt like the right fit — a Texas ranch raising bison with care for the animal, the land, and the families who will bring it to their table.