Whole veal hindshanks are meatier than foreshanks and make an impressive main course for a celebratory meal. Cut from the leg, hindshanks require long braising, but the reward is supremely tender, succulent meat. These are not osso bucco hindshanks, which are crosscut sections of hindshank, but they can be similarly prepared.
About Sobeval Premium French Veal
For more than 40 years Sobeval has worked with small farmers and some 500 small, independent breeders throughout France. The company is headquartered in Southwest France, a region bound by the Pyrenees, the Atlantic and the Mediterranean and best known for producing foie gras, truffles and Bordeaux wines.
Sobeval Premium French Veal is fabricated by French butchers to the exacting standards of French chefs. Cross-bred for flavor and consistency, and milk-fed for a whiter color, this is the tenderest veal you can buy. A product designed for the world’s best restaurants can now be on your dinner table too.
