Veal, foreshank, osso buco, separable lean only, cooked, braised
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is the lean, meaty portion of a braised veal shank, specifically the classic osso buco cut. After slow cooking, the meat becomes incredibly tender, succulent, and pulls apart easily, offering a deep, savory beef-like flavor with a subtle sweetness. It's a nutritional powerhouse, delivering a massive 29 grams of high-quality protein per 100 grams with minimal fat.
Calorie split: 74% protein · 0% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People adore it for the melt-in-your-mouth texture achieved through braising, which transforms a tough cut into pure comfort food. It's celebrated in Italian cuisine as the star of the iconic dish Osso Buco, prized for its rich flavor and the luxurious marrow in the bone.
⚠️ Watch-outs & how to enjoy it better
The cut is naturally tough and requires long, slow cooking (braising) to become tender; quick-cooking methods will result in chewy, disappointing meat. If not trimmed well, the surrounding connective tissue and fat can be unpalatable, so it's best purchased from a butcher who can prepare it properly.
Key benefits
- Exceptionally high in complete protein for muscle maintenance.
- Very low in carbohydrates and sugars.
- Good source of B vitamins like B12 and niacin.
- Provides essential minerals like zinc and selenium.
- Naturally low in fat, especially after trimming.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic Milanese preparation, Osso Buco alla Milanese, is traditionally served with a gremolata—a bright, raw condiment of lemon zest, garlic, and parsley—to cut through the richness of the braised meat.
Full nutrition (USDA data · scales with serving)
| Water | 63.3 g |
| Energy | 157 kcal |
| Energy | 657 kj |
| Protein | 29.1 g |
| Total lipid (fat) | 4.5 g |
| Ash | 0.97 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 2.1 mg |
| Magnesium, Mg | 34.0 mg |
| Phosphorus, P | 218 mg |
| Potassium, K | 205 mg |
| Sodium, Na | 90.0 mg |
| Zinc, Zn | 5.3 mg |
| Copper, Cu | 0.12 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 20.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.35 mg |
| Niacin | 3.8 mg |
| Pantothenic acid | 0.48 mg |
| Vitamin B-6 | 0.18 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 147 mg |
| Betaine | 26.9 mg |
| Vitamin B-12 | 1.9 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.38 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 33.0 iu |
| Vitamin D (D2 + D3) | 0.80 ug |
| Vitamin D3 (cholecalciferol) | 0.80 ug |
| Vitamin K (phylloquinone) | 1.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 0.96 g |
| SFA 17:0 | 0.05 g |
| SFA 18:0 | 0.53 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.2 g |
| MUFA 14:1 | 0.03 g |
| MUFA 16:1 | 0.17 g |
| MUFA 16:1 c | 0.17 g |
| MUFA 17:1 | 0.04 g |
| MUFA 18:1 | 1.9 g |
| MUFA 18:1 c | 1.8 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.29 g |
| PUFA 18:2 | 0.24 g |
| PUFA 18:2 n-6 c,c | 0.22 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.16 g |
| Fatty acids, total trans-monoenoic | 0.16 g |
| TFA 18:1 t | 0.16 g |
| Cholesterol | 92.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.3 g |
| Isoleucine | 1.4 g |
| Leucine | 2.3 g |
| Lysine | 2.4 g |
| Methionine | 0.68 g |
| Cystine | 0.33 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 0.93 g |
| Valine | 1.6 g |
| Arginine | 1.7 g |
| Histidine | 1.1 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.6 g |
| Glycine | 1.5 g |
| Proline | 1.2 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.15 g |
FAQ
What is the difference between osso buco and a regular veal shank?
Osso buco is a specific cut of veal shank, typically from the hind leg, cross-cut to expose the marrow bone. 'Veal shank' can refer to the whole leg portion. For cooking, osso buco cuts are preferred for their presentation and marrow content.
How do I make sure it's not tough?
The key is low-and-slow moist heat cooking like braising. Sear the meat first, then simmer it gently in liquid (like broth or wine) for 2-3 hours, or until the collagen breaks down and the meat is fork-tender.
Is the marrow edible?
Yes, and it's considered a delicacy! After cooking, the soft, gelatinous marrow can be scooped out from the bone with a small spoon and spread on crusty bread or mixed into the sauce for extra richness.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.57 kcal/g · 74% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.44 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.