Veal Shank

Store raw veal shank well-wrapped in the refrigerator. For longer storage, freeze.

Sear the veal shank on all sides before braising to develop a deeper flavor.

Low and slow cooking is key to tenderizing the connective tissues in the shank.

The marrow inside the bone is a delicacy; scoop it out and spread on toast or mix into the sauce.

Risotto alla Milanese

Mashed potatoes

Polenta

Root vegetables (carrots, celery, parsnips)

Red wine

Herbs like rosemary, thyme, and bay leaves

Not browning the meat sufficiently before braising, leading to a less rich flavor.

Cooking at too high a temperature, which can result in tough, dry meat instead of tender.

Not allowing enough cooking time; veal shank needs several hours to become fork-tender.