Cross-Cut Shanks

A cross-section of the leg bone, with a central bone filled with marrow surrounded by a tougher section of beef. Each pack consists of two medallion-shaped shanks, roughly 2 lbs total. This cut was meant for low-and-slow braising, allowing the center bone marrow to dissolve into the broth and add incredible richness as the surrounding beef's connective tissue breaks down into fork-tender deliciousness. Think osso buco!