Can Osobuco mean more than one cut?

This name may also align with Fore Shank in this dataset—see alternatives below.

How do you order steak doneness in Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What should I ask for at a butcher in Austria?

Ask for "Wadschinken zum Siedefleisch" when looking for Osobuco in Austria.

shank primal · Chile

Osobuco

Q: What is Osobuco in Austria?

Osobuco is the Chile retail name for the hind shank, which sits on the shank primal. In Austria, the same cut is most often labeled wadschinken.

Q: What is Osobuco called in Austria?

Look for wadschinken—mapped to Hind Shank (hind shank).

Q: What primal is Osobuco from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

In Austria, this cut is wadschinken.

Close match · Confidence 0.85

Fig. 1 · Rear leg, below the knee joint · shank primal

About this cut

Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

Primalshank

LocationRear leg, below the knee joint

In Austriawadschinken

What is this cut →Global guide →

How to order steak doneness

Chile → Austria

rare	A lo inglés	→	Blutig	48–55°C
medium rare	A punto	→	Rosa	55–60°C
medium	Tres cuartos	→	Halbdurch	60–65°C
well done	Bien cocido	→	Durch	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“Osobuco” in Chile maps to canonical hind shank (shank: Rear leg, below the knee joint). In Austria, look for labels such as wadschinken. 1 other canonical interpretation may apply. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.