The veal brisket is the boned-out veal breast which is great for roasting whole or for rolling and stuffing. The veal shank is high in connective tissue and should be braised at low heat for a longer period of time to get what Italians call osso bucco.
- PRODUCT NAME Whole veal fore shanksSIZE/PACK SIZE
- PRODUCT NAME Cut veal fore shanks (osso bucco)SIZE/PACK SIZE
- PRODUCT NAME Veal rolled brisket roastSIZE/PACK SIZE