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Veal Breast Shank
Osso Buco - IMPS/NAMP 1337/1312
Most commonly cut from the hindshank | IMPS/NAMP 1337, osso buco can also be cut from the foreshank | IMPS/NAMP 1312.
For tenderness, osso buco requires slow braising. The center bone provides flavor and produces gelatin that helps bind sauces. Traditionally, osso buco is served with Gremolata - a garnish of chopped parsley, garlic and grated lemon zest. For a Moroccan twist, serve osso buco over couscous with chickpeas, and golden raisins. Flavor with cilantro, cumin, cinnamon and citrus zest.
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Cooking Methods
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Roast
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Broil
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Grill
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Sauté
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Stir-fry
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Braise
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Stew
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Breast
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X
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X
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X Highly recommended
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0 Alternate
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NAMP Definition:
This item may be prepared from Item Nos. 312 or 337. The hindshank or foreshank shall be cut into widths specified by the purchaser. The slices shall be cut approximately parallel to the bone length so as to display a cross section surface at least 75% lean on each side.
Veal breast or brisket is an economic cut that allows chefs to be innovative. Traditional preparations of veal breast call for a pocket to be cut into the breast, filled with stuffing and braised. However, more chefs are using creative preparations and a variety of techniques, like barbecued brisket, to make signature dishes from veal breast.
NAMP Definition:
The breast shall contain 11 ribs and consists of the intact plate and brisket portion of the forequarter. The diaphragm may be removed, but if present, the membranous portion shall be removed close to the lean. The heart fat shall be excluded.
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Nutrition Facts
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Veal shank (fore and hind), braised
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Units
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3 oz=85 g
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Proximates
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Water
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g
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53.5
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Energy
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kcal
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150.5
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Protein
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g
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27.4
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Total lipids (fat)
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g
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3.7
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Minerals
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Calcium, Ca
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mg
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28.9
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Iron, Fe
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mg
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1.1
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Potassium, K
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mg
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262.7
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Sodium, Na
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mg
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79.9
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Zinc, Zn
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mg
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5.8
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Vitamins
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Thiamin
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mg
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0.0
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Riboflavin
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mg
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0.3
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Niacin
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mg
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8.2
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Vitamin B-6
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mg
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0.2
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Folate
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mcg
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14.5
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Vitamin B-12
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mcg
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1.4
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Lipids (fat)
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Fatty acids, saturated
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g
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1.0
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Fatty acids, monounsaturated
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g
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1.3
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Fatty acids, polyunsaturated
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g
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0.4
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Cholesterol
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mg
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107.1
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Values rounded to the nearest tenth
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