Veal Shank

The shank is the leg bone with its collar of meat, and it is the osso buco cut. Cross-cut into thick sections around the marrow bone, it is tough until braised into silk.

What to know

Like all shanks, veal shank is dense with connective tissue and built around a marrow bone. Long, moist heat turns that collagen to gelatin, and the marrow enriches the sauce.

How to cook it

This is a braise, full stop. Brown the sections, then braise them for a couple of hours until the meat pulls from the bone. Serve osso buco style with gremolata over risotto. Recipe to try: Veal Osso Buco.

Learn more

Back to the Veal Meat Wiki and the full veal cuts guide, or find humanely raised veal near you.

FAQ

What is osso buco?

Osso buco is braised cross-cut veal shank, cooked slowly on the bone until tender, traditionally finished with gremolata and served over risotto.

Why braise veal shank?

It is full of connective tissue and marrow. Only long, moist cooking breaks that down into tender meat and a rich, glossy sauce.