Slow-Roasted Veal Shank
Slow-Roasted Veal Shank is a classic Italian dish, most famously known as 'Osso Buco' from Milan, featuring cross-cut veal shanks braised low and slow with white wine, broth, aromatics like onions, carrots, and celery, and often finished with a gremolata of lemon zest, garlic, and parsley. The slow cooking process transforms the tough connective tissue into a rich, tender, and flavorful meat, while the bone marrow becomes a prized, buttery delicacy.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with minimal carbohydrates, providing a substantial amount of iron, zinc, and B vitamins. A typical serving contains roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 45 g |
| Carbs | 5 g |
| Fat | 28 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Zinc | 8.2 mg |
| Vitamin B12 | 3.8 mcg |
| Niacin (B3) | 9.1 mg |
| Phosphorus | 320 mg |
| Selenium | 28 mcg |
| Potassium | 410 mg |
| Collagen/Gelatin | High |
Per 1 veal shank with sauce (approx. 280 g) · estimated, varies by recipe
💡 What's interesting
The inclusion of bone marrow is a unique culinary and nutritional highlight, prized for its rich flavor and high content of healthy fats and minerals. Culturally, Osso Buco is a centerpiece of Lombard cuisine and is traditionally served with risotto alla milanese or polenta.
