Veal shank

Veal shank is a cut taken from the front or rear leg of the calf. It is a muscle with a high collagen content, which makes the meat exceptionally juicy during slow cooking and produces a naturally rich, gelatinous sauce. The most famous dish made from this cut is the Italian ossobuco, cross-cut slices with the bone and marrow intact, braised in wine with tomatoes and vegetables. It is also excellent braised whole with vegetables or red wine. After long, gentle cooking the meat becomes beautifully tender and falls apart easily. Veal shank is a cornerstone of many classic European recipes.