This classic Italian portion is an excellent candidate for braising. Sliced across to create a thick disk of meat and bone, as the veal becomes fork-tender during cooking, the bone provides gelatin and body to the braising liquid. For a delicious traditional Italian dish, serve your braised veal shanks with risotto or potatoes garnished with the braising liquid as the perfect complement.
What is Veal?
Veal is the tender meat of a young calf. Considered a delicacy: Le Quebecois’s grain fed veal is superior to the overly mild milk-fed pale veal. Its rosey hue and rich flavor is far better than other veal options on the market. Its nutritious and varied diet suffuses the meat with flavor and subtle marbling brings this coveted meat to the next level in terms of taste.
Le Quebecois’s veal program is the first to combine USDA approved All Natural with humane animal husbandry techniques, full-tracabililty, and sustainable farming into one powerhouse project that has set them at the forefront of the industry.
Osso Bucco is most commonly braised; this liquid cooking method of preparation transforms a tough portion into flavorful fall-off-the-bone tender meat. Cut from either the hind or foreshank and ordered by the thickness, most chefs prefer the hind shank thanks to its higher proportion of meat and larger size.
In terms of flavor, texture, and tenderness, the fore and hind shanks from Le Québécois are identical. The true factors to consider when choosing are the height, price, and plate coverage. If you wish to create a striking dish, than a taller profile may be desired, like a 2.5-inch foreshank. If plate coverage is of high concern, a shorter but wider 1.5-inch hind shank would be the best option. Available frozen in a range of thicknesses, this veal osso bucco is 2.5 inches thick, one of our most generous sizes. No matter what you’re after, thanks to our variety and choice, you’ll be able to get the look you desire.