Guide to Venison Cuts

Venison Hindshank Osso Bucco

Venison osso bucco is a cross-cut disk of leg meat & bone cut from the deer’s shank. Hindshank osso bucco is considered more desirable than foreshank osso bucco because of its superior meat to bone ratio.

Shank meat has excellent flavor and is one of the more affordable options. It is too tough for quick cooking techniques & must be slow-braised until the connective tissue breaks down for a fork tender, gelatin-rich result.

This osso bucco is sold center cut – meaning that only disk portions from the middle of the shank are included in the case. These are the most uniform sections, making consistent cooking & portion control easy.

Applications: Braise.



Fat Content

Butchery Tutorial:

Return to Cut Guide