Veal Shanks
Cross-cut veal shank, with its central marrowbone, is the cut for Milanese ossobuco.
- Cut
- Cross-cut veal shin
- Milanese reference
- Ossobuco
At the table
For YesMilano’s ossobuco, choose slices of veal shin with the meat surrounding the marrowbone. Lightly flour and brown them before a covered, slow simmer with onion, butter and broth. A little tomato is optional in this version, served with Milanese risotto.
Keep the bone in place; boneless veal slices are a different starting ingredient.
