Roasts, Ribs & Slow-Cook Cuts
Wild Boar Shanks (Osso Buco)
Cross-cut shanks with the marrow bone — made for long, wine-rich braises.
- Pack
- 2 shanks, about 1.5 lb
- Price
- $24.95
- Best for
- Braise
- Origin
- Feral hogs live-captured in Texas, processed at our plant in Hubbard, TX
- Shipping
- Frozen, vacuum sealed, packed with dry ice · free over $199.00
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Shanks come from the lower legs and are full of tendon and collagen. After a long braise they become spoon-tender and the cooking liquid turns glossy and rich. The marrow in the center bone is a bonus.
How to cook it. Dust with flour, brown well in a Dutch oven, then add onion, carrot, celery, tomato and a cup of red wine and stock to come halfway up the meat. Cover and braise at 300°F for 2.5–3 hours, until the meat slips off the bone. Serve over polenta or mashed potatoes.
Storage and thawing
Keep frozen at 0°F or below and use within 12 months for best quality. Thaw in the refrigerator on a plate — small packs overnight, roasts 24–48 hours — and cook within 3 days of thawing. Never thaw at room temperature.
Why wild boar is different from pork
Our hogs are free-ranging Texas feral swine, not farm-raised pigs. They are trapped alive, inspected before and after slaughter at our plant, and processed for wild boar only. The meat is darker, leaner and richer than commercial pork, so it cooks faster and benefits from moisture and a little added fat. How we source and process our hogs.