Natural form

Raw veal shank cross-sections showing the central marrow bone and surrounding meat.

Shows the defining anatomical feature — the cross-cut bone with visible marrow — that identifies this cut and distinguishes it from other shanks.

Proteins

Veal Shank (Osso Buco)

Cross-cut veal leg with marrow bone, braised low and slow for the Milanese classic osso buco.

Veal shank is the lower leg of a calf, cut crosswise into thick rounds that show a central marrow bone. Braised slowly with wine, tomato and broth it becomes meltingly tender, the iconic preparation being Milanese osso buco served with gremolata. The soft marrow is scooped from the bone as a delicacy.

Ossobuco is the cross-section of the veal leg cut through the tibia or fibula bone, exposing the characteristic marrow-filled cavity that gives the cut its Italian name—osso buco meaning "bone with a hole." This exposure of marrow is not incidental; it defines the cut and is central to its identity. The shank comes from the lower leg, a muscle group that does considerable work, yielding an abundance of connective tissue and collagen that transforms, under sustained moist heat, into rich, silky gelatin—the backbone of exceptional braised dishes. The meat itself is lean and delicate, pale pink for milk-fed veal, with a texture that becomes fork-tender after prolonged cooking while remaining juicy. The marrow at the center is firm and ivory-colored, intensely flavored and traditionally considered the prize of the dish, to be spooned onto bread or melted into the sauce. The veal's mild, subtly sweet flavor makes it more refined than beef, requiring supporting elements—aromatics, wine, tomato—to build complexity. Milan is the canonical home, where ossobuco has been a fixture since at least the 19th century, traditionally served with risotto alla Milanese and finished with gremolata. The cut rewards patience: insufficient cooking produces tough, chewy results, while a proper long braise yields meat that nearly falls from the bone and a sauce of exceptional body and gloss.

Measured in: g
Storage: Fridge

Types & varieties

Fore shank (upper)

Slightly more meat coverage, more connective tissue; excellent for stews, ground applications, and stocks

Hind shank (lower)

More prominent marrow cavity; the classic choice for osso buco; preferred for braising whole cross-cuts

Milano style (with gremolata)

Braised with white wine, tomatoes, aromatics; finished with gremolata—parsley, lemon zest, garlic

Tuscany style

Braised with red wine, tomato paste, and a thicker vegetable base; bolder and more rustic than Milanese preparation

American veal shank

Typically from dairy-bred calves; milk-fed for pale, tender meat with milder flavor

Australian/New Zealand veal

Pasture-raised; slightly deeper rose color; grass-fed characteristics with marginally more pronounced flavor

Understanding the Marrow

The exposed marrow cavity is the defining feature of ossobuco and should never be discarded. The marrow is a concentrated source of richness, providing a buttery, slightly mineral depth to the braise. During cooking, the marrow softens but retains its shape, suspended in the bone. At the table, guests traditionally spoon it onto crusty bread or let it melt into the sauce. Some cooks prefer to remove the marrow before serving and incorporate it back into the finished dish for even distribution throughout the sauce.

Look for ivory-colored, firm marrow that appears fresh and moist, not dried out or gray
The marrow should remain intact within the bone throughout cooking
If serving the marrow on bread, provide small spoons or spreaders for guests
In some preparations, the marrow is removed before final serving and stirred back into the sauce

Regional Traditions

While ossobuco is now prepared throughout Italy and internationally, the Milanese version remains the reference preparation. The key distinction between regional styles lies in the braising liquid and finishing technique. Milanese ossobuco calls for dry white wine, a light tomato presence, and a soffritto base of onion, carrot, and celery, finished with the bright, raw flavor of gremolata. Tuscan preparations tend toward red wine, more assertive tomato, and may omit the gremolata in favor of different herbs.

Milanese: white wine, light tomato, gremolata finish
Tuscan: red wine, tomato paste, thicker sauce, often no gremolata
Some Lombard variations add orange zest to the gremolata
Both traditions rely on long, slow braising at low temperature

Selecting Quality Veal Shank

Quality directly impacts the final dish. The meat should be pale pink to light pink, firm, and slightly moist without being wet or slimy. The marrow should be ivory to off-white, solid, and free from any discoloration or drying at the edges. Ask your butcher for the cross-cut section specifically—you want the full exposure of the marrow cavity for authentic ossobuco. Spring veal (milk-fed) is traditionally considered the finest, but pasture-raised veal from Australia or New Zealand offers excellent results with slightly deeper color and flavor.

Pale pink indicates milk-fed; light pink suggests pasture-raised
Avoid any cut where the marrow appears dried, cracked, or discolored
Request cross-cuts of even thickness (1.5–2 inches) for uniform cooking
The bone should be clean-cut with no splinters or ragged edges

Common uses

Classic Osso Buco alla Milanese (braised with white wine, tomatoes, aromatics, served with gremolata)Braised shank ragù for fresh pastaRich, gelatinous stocks and brothsGround for veal burgers or meatballs (fore shank)Cioppino and other seafood stews (adds body and depth)Potted or roasted marrow preparations (marrow alone)

Tips & pitfalls

Tie the shank crosswise with kitchen twine before searing to maintain its shape throughout the long cooking process
Season aggressively with salt and pepper; sear in hot fat until deeply browned on all sides—browning builds the foundation of flavor for the entire braise
Use enough liquid to reach halfway up the shank; do not submerge completely or the meat will steam rather than braise
Braise at 300–325°F (150–160°C) for 2–2.5 hours until the meat is fork-tender and nearly falling from the bone
Add aromatics (carrot, celery, onion, bay leaf, thyme) after searing the meat to prevent burning
Finish with a proper gremolata: finely minced parsley, lemon zest, and garlic—this bright, raw garnish is essential to balance the richness
Do not discard the marrow—it is the centerpiece; serve it spread on bread or let guests spoon it out at the table
Rest the braised shank in its cooking liquid for 15–20 minutes before serving to allow juices to redistribute
If the sauce reduces too quickly during braising, add small amounts of stock or water—never let it scorch
Common mistake: rushing the cook; under-braised shank will be tough and chewy, not tender

Nutrition

108kcal

Energy

452 kJ · per 100 g

Where the calories come from

Protein 75%Carbs 0%Fat 25%

Protein

19.3g

39% DV

Carbs

0% DV

Fat

2.8g

4% DV

Sodium

85mg

4% DV

Notable micronutrients

Vitamin B1257% DV

Niacin (B3)48% DV

Zinc37% DV

Vitamin B626% DV

Riboflavin (B2)21% DV

Phosphorus15% DV

Source · USDA FoodData Central · Veal, shank (fore and hind), separable lean only, raw

View on FDC →

In the shops

Matched grocery products

Veal Stew
BONPREU DE L'ERA · ud · Bonpreu
€6.50
Veal Stew
BONPREU DE L'ERA · ud · Bonpreu
€7.76
Veal Bones
BONPREU · kg · Bonpreu
€2.25
Veal Bones
BONPREU DE L'ERA · kg · Bonpreu
€3.20
Veal Bones
BONPREU · kg · Bonpreu
€3.45
Veal Steak
BONPREU DE L'ERA · ud · Bonpreu
€6.60

Good to know

Cut type: Cross-section of veal leg (tibia/fibula)
Origin: Lombardy, Italy (Milan)
Italian name: Ossobuco (osso buco = "bone with a hole")
Flavor: Delicate, subtle, sweet; milder than beef; rich marrow depth
Texture: Tender when properly braised; meat yields around firm marrow center
Typical weight: 8–12 oz (225–340 g) per cross-cut piece, 1.5–2 inches thick
Primary cooking method: Braising (low, slow, wet heat)
Yield: Cooked weight ~60% of raw; significant shrinkage from connective tissue breakdown
Storage (fresh): 2–3 days refrigerated below 40°F (4°C)
Storage (frozen): 3–4 months at 0°F (-18°C) or below
Best season: Year-round; spring (milk-fed) veal traditionally considered finest quality

Substitutes

Beef shank — More pronounced beefy flavor; requires 30–40% longer cooking time; excellent substitute when veal is unavailable
Lamb shank — Similar connective tissue and cooking behavior; distinct lamb flavor; adjust aromatics accordingly
Pork hock — Smaller portions; higher fat content; good for stocks and rustic braises
Oxtail — Higher bone-to-meat ratio; excellent gelatin; different presentation but comparable results in slow braises

Pairs with

GremolataRisotto alla MilanesePolenta (soft)Mashed potatoesWhite wine (braising liquid)TomatoesAromaticsCitrusCapers

Also called

Osso Buco · Veal Hind Shank