Description
Cross-cut veal shank preparation that maximizes marrow extraction during cooking.
Technical
The transverse cutting technique severs the fibula while preserving the periosteum, creating a cylindrical bone-in segment with concentrated collagen (Type I) and myoglobin-rich meat. Marrow cavity exposure enables gelatinization (60-70°C) and fat rendering (90-95°C) during braising.
Culinary Significance
Essential for authentic osso buco alla Milanese, where the marrow dissolves into the soffritto-based braising liquid, creating a velvety sauce.
Science
Primary Reaction
Collagen hydrolysis
Parameters
Temperature
90°C optimal
60°C to 160°C range
Time
3 hours
2 hours – 4 hours
Equipment
Butcher's saw (15-18 TPI blade)Meat cleaverBoning knife