VEAL SHIN

The front shank of veal is traditionally used for veal brawn and “a la daube” (stew cooked meat) as the high content of collagen of the meat gives a gelatinizing effect.

Keep in mind

What you find in the store can be both front- and back shin. Calculate about 200 gr per person.

How to cook veal shin

Sliced back shank from veal is the basic ingredient in a classic ossobuco alla milanese. The classical and powerful flavors in this dish go well with the tender (after cooking) and lean meat.

The shank can also be roasted whole in the oven – and reused afterwards to create a broth of veal.

The classic

Osso Bucco Milanese with gremolata. Make smal cuts in the outside edges to make the slices keep their shape.