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The shank, which is traditionally used in Osso Buco, comes from the top of the shin and is cross-cut into sections about 1 1/2 inches thick which weigh approximately 14-16 oz each. This flavorful and meaty cut is best used in braised or other slow-cooked methods, perfect for cool and cozy nights!
Although recipes vary, most start by browning shanks in butter or oil after dredging them in flour. A traditional braising liquid is usually a combination of white wine and meat broth flavored with vegetables.
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The finest game meat butcher shop in America, in the heart of Jackson Hole. We offer the widest selection of buffalo, elk and wild boar cuts available, including hand cut steaks, burger ground in-house, jerky, sausages, and more.