Veal Shank

Veal Shank comes from the lower leg of a young calf. It contains both the tender light pink meat around the bone and the rich bone marrow inside the bone. Its diverse components make it a prized choice for gourmet cooking, such as in Veal Osso Buco.

In general, Veal Shank is very recognizable from its circular bone-in cut, where the leg bone is surrounded by the light pink meat. The location of this central bone causes the meat to cook into fork-tender, fall-apart goodness. However, in order to achieve such incredible textures and flavor, one must follow the proper cooking methods.

How Can I Use Veal Shank?

Veal Shank is best when roasted or braised. One way or the other, it has to be cooked low and slow. Not only will this produce the most tender results, but it also gives the bone marrow enough time to break down and share its rich flavor. (All veal must be cooked to a minimum of 145°F before serving)

While the world’s most popular dish with this cut is Osso Buco, there are plenty of other ways to enjoy this superb cut of meat. Add it to a homemade stock or broth for extra flavor and health benefits, such as higher levels of collagen. Or whip up an elegant veal stew with deep flavor to impress your family and dinner guests. Check out our other cuts of veal here, and discover new recipes you can bring to your kitchen!