What Is a Veal Shank?
- Veal generally comes from young male cattle of any breed but primarily from male calves of dairy cows. Veal is considered by many to have a more delicate, fine taste and to be more tender than the meat of its adult counterparts.
- Veal comes in two types -- special fed and grain fed. "Special-fed" calves are given a milk supplement until they're about 5 months old. Their meat is ivory to pale pink. "Grain-fed" calves are fed grain or a grain supplement until they are about 5 months old. Their meat is darker.
- Veal shank comes from the calf's leg. While veal itself is considered tender, the shank meat is tough and is best when it is cooked during a long, slow, moist process, such as braising.
- Veal shank can be purchased either as a whole or a half leg. While it can be purchased at grocery stores, most grocers do not keep it readily stocked, so you may have to request it several days ahead of time or go through a local butcher. Veal shank also can be purchased online.
- Once you have the shank, it should be refrigerated or frozen immediately. Do not store veal in the refrigerator for more than five days or freeze it for more than nine months in a vacuum-sealed bag.
- One of the most popular dishes using veal shanks is Osso Bucco, a classic Milanese recipe that requires braising the meat in a mixture of white wine, stock, garlic, tomatoes and onions. Osso Bucco is topped with "gremolata," which includes garlic, lemon zest and anchovies. Veal shank also can be roasted either as a half or whole. It also is featured in "Veal Saltimbocca," which includes wine, butter, sage and garlic.
