Veal Shank

Veal shank is the cross-cut lower leg of young cattle, typically a thick steak with a round marrow bone at the center. Rich in connective tissue and collagen, it turns tender and silky when braised, yielding a glossy, marrow-scented sauce; it is commonly sold as 1–2-inch osso buco cuts for slow cooking.

The cut is central to Northern Italian cooking, especially Lombardy's ossobuco alla milanese, and has spread widely through Italian and European-influenced kitchens. Butchery usually takes it from the fore or hind shank and slices it crosswise to showcase the marrow bone.