Paloma Family Farms “Marrow Crown” Crosscut Beef Shank
Deep, Rich, and Soulfully Satisfying
Our Heritage Shank brings rustic, old-world flavor straight to your kitchen. Cut horizontally across the leg, the Crosscut Shank reveals beautiful marrow-filled bones surrounded by rich, deeply flavored meat. When slow-cooked, it transforms into something extraordinary: tender, hearty beef with a luxurious broth that nourishes body and soul. It’s the ultimate comfort food for anyone who craves honest, ranch-raised beef.
The Story Behind the Cut:
The crosscut shank has been a staple in kitchens across the globe for generations. From Italy’s famous Osso Buco to classic French pot-au-feu and Mexican caldo de res, this humble cut has built its reputation on its unmatched ability to turn slow, patient cooking into a meal worth remembering. Historically prized by ranch families who valued every part of the animal, the shank speaks to a time when food wasn’t just cooked—it was crafted.
What Makes It So Decadent:
The crosscut shank is packed with connective tissue, collagen, and bone marrow. When simmered slowly, these elements break down, creating a silky, rich sauce that wraps every bite in pure, natural flavor. The meat itself becomes fall-apart tender, while the marrow enriches the dish with a buttery, almost magical depth. It’s not just a meal—it’s an experience in every spoonful.
Cooking Instructions:
The Crosscut Shank shines when braised low and slow.
1.Prep: Pat dry and season liberally with salt, pepper, and any favorite braising spices (thyme, rosemary, garlic).
2.Sear: Heat oil in a heavy-bottomed pot or Dutch oven. Sear shanks on all sides until deeply browned.
3.Build the Braise: Add aromatic vegetables (onions, carrots, celery), herbs, and your liquid of choice (beef stock, red wine, or tomatoes). Make sure the liquid comes about halfway up the sides of the meat.
4.Slow Cook: Cover and braise in a 300°F oven or on the stovetop for 3–4 hours, until the meat is tender and the marrow is meltingly soft.
5.Serve: Serve with polenta, mashed potatoes, risotto, or even crusty bread to soak up every drop of the flavorful sauce.
Pro Tip:
Don’t rush the process—slow cooking is what transforms this cut into something unforgettable. Skim the fat off the sauce before serving for a cleaner, richer flavor.