Cross-cut shanks with the marrow bone in the middle. Osso bucco means “bone with a hole” — the marrow in the center is half the point. The meat around it is tough and full of collagen going in, and silky by the time it comes out. This is a special-occasion dish that costs a weeknight price.

How to cook it: Flour and brown the shanks. Braise them covered in white wine, broth, tomato, onion, carrot, and celery at 300°F for 3 hours until the meat gives. Serve over risotto or polenta, and don’t forget to dig the marrow out of the bone — that’s the best bite.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.