Happy New Year! We’re starting 2026 with a return to the Phoenix farmers markets this weekend, and the timing feels just right. Early Saturday morning, just before dawn, the first full moon of the year reaches its peak. Traditionally known as the Wolf Moon, it marks the heart of winter, a season when people once paid close attention to hunger, weather, and the food that carried them through.
In the depths of winter, cooking has historically slowed down and turned inward. This was the time for foods that could be prepared patiently, stretch across meals, and offer real nourishment when the days were shorter and the nights longer. Long-simmered pots, braises, and broths weren’t trends or conveniences, they were practical ways of eating well and staying strong. That way of cooking still holds its place today.
This is where beef really earns its place. Roasts that cook low and slow, filling the house with rich aromas. Short ribs that reward patience. And beef shanks, one of the most underrated winter cuts, rich, satisfying, and made for gentle braising.
Beef shanks are the classic cut for osso buco, a dish that feels right at home under a winter moon. Here’s a simple version that lets the meat and broth do the work.
Braised Beef Shanks (Osso Buco Style)
Ingredients
Beef shanks
Salt and pepper
Olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 to 2 tablespoons tomato paste
Dried thyme
Homemade beef broth
Directions
Season the beef shanks generously with salt and pepper. Heat a heavy pot or Dutch oven with a little olive oil and brown the shanks well on both sides. Remove and set aside. In the same pot, add the onion, carrot, and celery and cook gently until softened. Stir in the garlic, tomato paste, and thyme. Return the shanks to the pot and add enough homemade broth to mostly cover the meat. Cover and braise gently in a low oven or on the stovetop until the shanks are deeply tender and the broth is rich, usually about two to three hours. Serve with mashed potatoes, polenta, or simply a bowl and a spoon.
We offer soup bones, marrow bones, knuckle bones, shanks, short ribs, and roasts, making it easy to stock your freezer for broths and winter cooking alike.
The Wolf Moon is also a good moment to think a little bigger. If stocking up for winter has been on your mind, a quarter or side of beef may be worth considering. Because bulk beef calls for planning beyond familiar cuts like steaks and ground beef, along with freezer space and a thoughtful investment of resources, we approach these orders with care. If you’re interested and willing to plan ahead, email us and we can explore whether it’s a good fit for your household.
We’ll be back at the Phoenix markets this weekend with beef, pork, seafood, honey, and more. Come say hello, restock your freezer, and ease into winter cooking under the Wolf Moon.
Stay Well Fed,
Brenna & Kenny