Veal Shanks
Veal shanks are the lower portion of the leg from a young calf, sold as cross-cut rounds with the bone and marrow intact. This cut of meat is prized for its rich, gelatinous texture and deep, savory flavor. Veal shanks should not be confused with osso buco, which is the braised Milanese dish made from this cut rather than another name for the cut itself; veal shanks have been the base ingredient in that dish and other braises for centuries.
The veal shank consists of the meat, bone, and marrow from the leg of a young calf, typically under 8 months old. This cut is known for its high collagen content, which breaks down during slow cooking to create a luscious, fall-off-the-bone texture. The bone also lends an incredible depth of flavor to braised dishes, as the marrow and connective tissues melt into the cooking liquid.
In Italian cuisine, veal shanks are most famously used in the dish osso buco, which translates to "hollow bone." The meat is first browned to develop a flavorful crust, then slowly simmered in a sauce of white wine, broth, vegetables, and herbs until meltingly tender. The dish is typically served over risotto or polenta to soak up the rich braising juices. Gremolata, a zesty topping of chopped parsley, garlic, and lemon zest, is a classic accompaniment that brightens the dish.
Beyond osso buco, veal shanks can be used in a variety of other preparations. They make an excellent addition to hearty stews and braises, where their gelatin-rich texture helps to thicken the cooking liquid. The shanks can also be roasted whole and served as a main course, often with the bone left in for dramatic presentation. Some recipes even call for stuffing the cavity of the shank with a savory filling before cooking.
When purchasing veal shanks, look for thick, meaty slices that have a good amount of marbling. The bones should be white and the meat a pale pinkish-red color. Shanks can be found at specialty butchers or well-stocked grocery stores, though they may need to be special ordered. Proper storage is important, as the meat can dry out quickly - keep shanks refrigerated and use within 3-4 days, or freeze for longer-term storage.
In the kitchen, veal shanks require low and slow cooking methods to break down the tough connective tissues. Braising, stewing, and slow roasting are all excellent techniques that will result in fork-tender meat. The rich, beefy flavor of veal shanks pairs well with bold seasonings like garlic, rosemary, and red wine. They also lend themselves beautifully to Mediterranean and Middle Eastern flavor profiles, making them a versatile ingredient for a range of global cuisines.