Veal, shank, separable lean only, raw

Veal shank is the classic cut for osso buco, a raw cut that is naturally a bit tougher and best suited to long, slow braising in wine, stock, and aromatics until it turns fork tender. The connective tissue running through the shank, largely removed here for the lean-only cut, typically breaks down over hours of gentle simmering and helps thicken the braising liquid into a rich sauce. It pairs naturally with tomato, white wine, garlic, and a bright gremolata of lemon zest and parsley scattered over the top, along with root vegetables like carrot and celery cooked alongside it, and the finished braise is traditionally served over risotto or soft polenta.

Choose veal that looks pinkish and moist with no discoloration, and keep it refrigerated for use within a day or two, or freeze it for later, browning the pieces well before adding liquid to build flavor in the braise. At 94 calories per 100 grams raw, with 19.8 grams of protein and just 1.64 grams of fat, it is a very lean cut best matched to moist, slow cooking rather than a quick sear, providing about 40 percent of the Daily Value for protein while staying naturally modest in sodium at 109 milligrams per 100 grams.