Veal shank crosscuts specifically prepared for osso buco, a classic Milanese braised dish. These USDA Choice veal shanks are cut into thick cross-sections approximately 4-5 cm (1.5-2 inches) with intact marrow bone in the center. The shank is cut from the veal leg and features gentle-flavored meat with soft collagen that melts beautifully during slow braising.

Each crosscut contains a round marrow bone that adds silky texture and rich depth to braising liquids. The meat becomes fork-tender when braised low and slow with wine, stock, aromatics like onion, carrot, and celery, and finished with gremolata (parsley, lemon zest, and garlic). Veal shanks have more delicate flavor and softer connective tissue compared to beef shanks, making them ideal for the traditional osso buco preparation.

Best prepared by browning the flour-dusted shanks, then braising in white wine and stock at 160°C for approximately 1.5-2.5 hours until the meat yields easily to a fork. The marrow bone in the center is considered a delicacy and can be scooped out and enjoyed with the braised meat. Traditionally served over risotto alla milanese, creamy polenta, or mashed potatoes.