Authentic Veal Shank For Traditional Osso Buco
Osso Buco has been a cornerstone of Northern Italian cuisine for generations.
It is prepared using veal shank, a cut that offers not only beautifully flavorful meat but also a marrow bone at its center.
As the meat slowly cooks, the marrow melts into the sauce, creating extraordinary depth of flavor.
After several hours of gentle braising, the meat becomes so tender that it almost falls off the bone, while the sauce develops an incredibly rich and velvety texture.
Origine: Belgium
Cut To The Ideal Thickness
Our veal shanks are carefully sawn into slices approximately 2 to 3 cm thick.
This thickness ensures even cooking during long braising preparations.
Because a veal shank is naturally irregular in shape rather than perfectly cylindrical, one kilogram contains several slices that may vary in size.
This is completely normal and simply reflects the natural shape of the cut.
Why Veal Shank Is So Special
Veal shank contains a high amount of collagen.
During slow cooking, this collagen gradually transforms into natural gelatin.
The result is:
• exceptionally tender meat
• a naturally thickened sauce
• deep, rich flavor
• an irresistibly silky texture
The marrow inside the bone also enriches the sauce with remarkable depth and authenticity.
Perfect For Classic Slow-Cooked Dishes
Although Osso Buco alla Milanese is by far the best-known preparation, veal shank is equally suitable for many other recipes.
For example:
• Traditional Osso Buco alla Milanese
• Veal stew
• Slow-braised veal dishes
• Italian ragù
• Rich veal stock
Storage
Refrigerator
After thawing, keep refrigerated below 6°C (43°F).
Consume before the indicated use-by date.
Freezer
Our veal shanks are delivered:
• frozen
or
• at a slightly negative temperature.
This guarantees optimum quality during storage and transport.
After delivery, they can safely be frozen again.
For maximum quality, we recommend a storage period of up to 6 months.
FAQ – Frequently Asked Questions
Is this Osso Buco delivered fresh?
No.
Our veal shanks are delivered:
• frozen
or
• at a slightly negative temperature.
This ensures maximum quality throughout transport and storage.
Why are the slices not all the same size?
A veal shank is naturally irregular in shape.
As a result, the slices vary in diameter after cutting.
This is completely normal and has absolutely no impact on quality.
Why is there a bone in the center?
The bone contains marrow.
During slow cooking, part of the marrow melts into the sauce, adding exceptional richness and flavor.
A true Osso Buco simply wouldn't be the same without it.
Should I remove the marrow?
Quite the opposite.
Many food lovers consider the marrow to be one of the finest parts of the dish.
Spread it on a piece of toasted bread and enjoy.
Can I freeze Osso Buco?
Yes.
Both raw and cooked Osso Buco freeze exceptionally well.
Classic Recipe – Osso Buco Alla Milanese
Ingredients (Serves 4)
• 4 to 6 slices of veal shank (approximately 1.2 to 1.5 kg)
• 2 onions
• 2 carrots
• 2 celery stalks
• 3 garlic cloves
• 2 tablespoons flour
• Olive oil
• A generous knob of butter
• 250 ml dry white wine
• 500 ml veal stock
• 400 g chopped tomatoes
• 2 bay leaves
• 2 sprigs fresh thyme
• Sea salt and freshly ground black pepper
For The Gremolata
• Zest of one lemon
• 1 garlic clove
• A handful of finely chopped flat-leaf parsley
Step 1 – Prepare The Meat
Pat the veal shanks dry with paper towels.
Season lightly with sea salt and freshly ground black pepper.
Lightly coat each slice with flour.
Step 2 – Brown The Meat
Heat the olive oil and butter in a large Dutch oven or heavy casserole.
Brown the veal shanks thoroughly on all sides until golden.
Remove them from the pan.
Step 3 – Cook The Vegetables
Add the onions, carrots, celery and garlic.
Cook gently for about 10 minutes until softened.
Step 4 – Deglaze
Pour in the white wine.
Allow it to reduce by approximately half.
Then add the chopped tomatoes, veal stock, bay leaves and thyme.
Step 5 – Slow Braising
Return the veal shanks to the pot.
The meat should be almost completely submerged in the sauce.
Cover and simmer gently for 2½ to 3 hours.
The meat is ready when it almost falls off the bone.
Step 6 – Prepare The Gremolata
Combine the chopped parsley, garlic and lemon zest.
Sprinkle generously over the Osso Buco just before serving.
This fresh garnish is an essential part of the traditional recipe and beautifully balances the richness of the sauce.
Serving Suggestions
Traditionally served with:
• Saffron Risotto alla Milanese
or
• Creamy mashed potatoes
or
• Fresh tagliatelle
Finish with a little extra gremolata and pair with a fine Italian red wine.
Buon appetito!
