WAGYU OSSOBUCO

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Braising / Sous Vide

This cut of Wagyu beef promises a surprisingly new taste experience even for meat connoisseurs. Starting as a popular flavor enhancer for meat broths, to a national dish from Italy, fried and baked in the oven, as a base for a premium soup, and many other braised dishes, the dry-aged Wagyu shank offers endless preparation possibilities. As a starting point for the national dish Ossobuco, the shanks from pasture-raised cattle are the perfect base. Balanced proportions of meat, fat, and nutrients provide a foundation for the best gourmet and braised dishes. In addition, the gelatin that forms during braising results in an aromatic, juicy sauce, as it should be for traditional beef dishes.

The matching recipe and preparation tips for a delicious Ossobuco, as served at our Wagyu tastings, can also be found in our online shop. This cut promises a surprisingly new taste experience even for meat connoisseurs. The high-quality meat comes directly from the Wagyu farm in Sauerland, so that the quality is in our hands from start to finish.