Veal Shank


Veal shanks are from the lower portion of the front or hind legs, which is above the hoof but below the knee. Shank meat is tough and lean, with small muscles.

Osso Buco, a classic Milanese dish, comes from the crosscut of shank with the section of the round bone in the middle. the higlight of eating Osso Buco is scooping out the rich veal marrow in the center of the bone.


Other names: Stinco di Vitello, Osso Buco
Translations: Teļa Kāta, Veršienos Orlaiviai, Coadă de viţel, Teleći Shank, Gicz cielęca, Kalfsschenkel, वील पिंडली, Bovino Shank, Телячья голяшка, Μοσχαράκι Shank, لحم العجل شانك, 송아지 칼을, Telecí koleno, Karne ng usa paa, 韦柄, Vedella canya, Telečjega Shank, Teľacie koleno, Stinco di vitello, עגל שאנק, Kalvkött Shank, Телетина Подлактица, 仔牛シャンク, Jarret de veau, Kalbshaxe, Kalveskank, Kalv shank, Ternera caña, Теляча голяшка, Телешки джолан

Physical Description

Shank meat is tough and lean, with small muscles surrounded by connective tissue. Braising turns it smooth and rich.

Colors: Red, Pink, White

Tasting Notes

Mouthfeel: Lean, Tender
Food complements: Spinach, Carrots, Celery
Wine complements: White, Red
Beverage complements: Coke, Rum, Brandy
Substitutes: Lamb or beef shanks, Osso bucco

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: When choosing veal shank be sure the rounds have a large center marrow bone that shows the inner marrow on at least one side. Very Important!!! Shank portions cut from the bottom end will be smaller in diameter, tougher, and less meaty.
Buying: Allow one crosscut round, 12 to 20 ounces each, per person. A whole shank serves four.

Preparation and Use

Cleaning: No cleaning is required prior to preparation and use.

Conserving and Storing

Refrigerate osso buco up to 2 days; whole veal shank up to 3 days.


During the mid-1700’s, veal shank was immortalized by the Jean-Baptiste Oudry, in his still life oil on canvas painting entitled Veal depicted a Quarter of Veal shank along with wine and fruit.

History: The Romans taste for young calves reached the point where the Emperor Alexander Severus (222-235AD) had to issue a decree forbidding their slaughter, since the breeding stock was being deprived.



Related Cooking Videos


Melody Elliott Koontz's picture


Melody Elliott Koontz's picture