Skip to content
FriendsPantry
Veal shank (cross-cut)

Meat · Beef

Veal shank (cross-cut)

Cross-cut veal shin with marrow bone, braised slowly for Milanese osso buco.

Also called: veal shin, osso buco, veal osso buco, kalbshaxe

Around the world: ossobuco (it) · Kalbshaxe (de)

A kind of veal cutlet

1 recipe with it

Photo: Mogens Engelund, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Veal shank cut across the bone into thick rounds, each with a ring of meat around a marrow-filled bone. It is smaller, paler and more delicate than beef shank, and becomes very tender and gelatinous after long braising. The name osso buco means 'bone with a hole'.

How it’s used

  • Osso buco with gremolata and risotto alla milanese
  • Braised with wine and vegetables
  • Rich veal stock

Characteristics

Taste
Mild meat with rich marrow.
Texture
Silky, tender and gelatinous when braised.
When cooked
Tie string around each piece to keep the meat on the bone; brown, then braise gently for about 1.5–2.5 hours.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge or freeze.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Food-safety guidance for whole cuts of beef, lamb, veal and pork is 63 °C (145 °F) in the centre followed by a 3-minute rest; slow-cooked cuts are taken far higher for tenderness.
  • Store raw meat sealed on the bottom shelf of the fridge and keep separate boards for raw meat and ready-to-eat food.

Nutrition per 100 g

Energy
107 kcal
Protein
19.28 g
Carbohydrate
0 g
Fat
3.3 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Veal, shank, separable lean and fat, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with veal shank (cross-cut)

More beef