Veal shank (French: jarret de veau) is the lower portion of the calf’s leg, containing bone, marrow, muscle and connective tissue. It is commonly cut crosswise into thick rounds, each with a central marrow bone, for preparations such as osso buco. The shank is rich in collagen and is best suited to long, moist cooking.
Veal shank may be sold as a whole lower-leg section, cross-cut into osso buco portions, or separated into fore and hind shanks. North American suppliers commonly use “veal shank” or “osso buco cut”; British and European markets may use “shin of veal.” Confirm the exact section, diameter and portion thickness with the butcher.
Shank is ideal for braising, slow cooking and pressure cooking. Brown the portions to develop flavour, then cook gently with stock, wine and aromatics until the meat is tender and the connective tissue has softened. The marrow in the centre bone contributes richness to the sauce. Avoid vigorous boiling, which can break up the meat.
Example: prepare osso buco by braising cross-cut veal shanks with mirepoix, white wine and stock, then finish with gremolata and serve with risotto alla Milanese.
The shank is the lower leg and contains more connective tissue than the noix or other tender muscles from the upper leg. It should not be treated like a veal escalope or loin chop.
Chef’s tip: tie each cross-cut portion around its circumference before browning to help it retain its shape. Standardise the thickness and weight for consistent cooking and portion costing.
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