Veal shank, also known as veal knuckle, is an extremely tender, juicy, and flavorful meat that delights with its softness after long cooking. It features a high collagen content, making it exceptionally tender and melt-in-your-mouth after stewing or baking. It's a classic choice for gourmet dishes like traditional ossobuco, but it also works great in stews, broths, and roasted dishes.

To bring out the full flavor, it's worth browning the veal shank until golden before stewing in aromatic sauces based on vegetables, wine, or broth. Long thermal treatment gives the meat unique tenderness and natural gelatinousness, making it perfect for one-pot dishes and elegant dinners.

Try the classic version of ossobuco alla Milanese, where veal shank is combined with white wine, tomatoes, and citrus gremolata – a taste to impress everyone! 🍷✨

"Good food is wisdom that pleases the palate." – François de La Rochefoucauld

ONE WHOLE VEAL KNUCKLE WEIGHS APPROX 1KG

Veal bones are a key ingredient for preparing aromatic broths, sauces, and stocks that give dishes depth of flavor and exceptional nutritional value. Rich in collagen and minerals, they provide the perfect base for clear, essential stocks used in French and Italian cuisine. Excellent for preparing traditional demi-glace, a thick, intense meat sauce used in the world's best restaurants.

To achieve the full flavor, it's worth roasting the veal bones in the oven beforehand, then simmering them for a few hours on low heat – this will result in a clear broth with a rich aroma. Perfect for preparing soups, risotto stock, ramen, pho, or gravy!

"A good broth is the foundation of any great dish!" – Auguste Escoffier

Veal neck with bone is a real delicacy for fans of juicy, aromatic meat that literally melts in your mouth. Thanks to the presence of the bone, the flavor of the meat becomes deeper and more expressive, while retaining the delicacy characteristic of veal. It's the perfect choice for those who value natural tenderness and the rich aroma of high-quality meat.

It works great for grilling, roasting, and slow stewing, as veal neck absorbs spices and marinades perfectly, allowing for culinary experiments. Try it in a herb marinade with garlic and olive oil, slow-roasted at low temperature, or grilled – the effect will be spectacular!

The best way for juicy veal neck? Before roasting, marinate it in a mixture of olive oil, fresh thyme, rosemary, and garlic, then roast at 160°C for 2 hours. The bone will give the meat a unique flavor, and slow roasting will ensure its juiciness.

Veal neck is meat that never disappoints – delicate, aromatic, and full of flavor. As the famous chef Gordon Ramsay once said: "Meat on the bone always tastes better!" – and it's hard to disagree! 🔥🥩