Veal knuckle

Description

Veal shank is a part of the front or hind leg of young meat, usually served with bone and skin; the meat is light pink, tender, with a lot of collagen and tendons, which after long braising gives a velvety, slightly sweet, and intense yet subtle beef-veal note. Nutritionally, the shank is a good source of high-quality protein, collagen, B vitamins, and minerals such as iron and zinc; the broth from the shank provides gelatin and amino acids that promote tissue regeneration and a feeling of fullness. In the kitchen, it is suitable for long braising, roasting, and cooking in broth — it pairs well with dishes like osso buco, stews, soups, and terrines, and combines well with vegetables, wine, and herbs. It should be stored in a cool place: fresh shank in the refrigerator for 2–3 days, frozen ideally for up to 3 months, thaw slowly in the refrigerator and use immediately after thawing.