Meat
Veal shank
Also called ossobuco, osso buco
The calf's lower leg, sawn across the bone into thick rounds so each piece has a ring of meat around a bone full of marrow. In Italy the cut itself is called ossobuco.
Origin
Butchers everywhere; the cross-cut slice is Milanese habit.
Flavour
Mild, sweet meat that turns silky after a long braise. The marrow is the prize.
How to use it
Snip the membrane round the edge so the slice stays flat, dust with flour, brown in butter, then braise slowly with a little wine and broth until it falls from the bone.
Storage
Refrigerate and cook within two days, or freeze.
