Pasture-Raised Veal Hindshanks

approx 48 lbs
Out of Stock
Incl Overnight S&H
Product Information


Veal hindshanks are a meaty, flavorful cut that’s high in gelatin. Shanks are best braised until tender in flavorful liquid. The gelatin will melt from the shank into the sauce, giving it even more depth of flavor and a luxurious mouth feel.

These shank portions are center cut from the shank. This ensures that you’ll only be receiving the best, most consistent shank cuts instead of the more variable portions on either side of the center.

Victoria Veal is a true pasture-raised, free range veal program. The animals have a real milk, grass diet and are never given any growth promotants. In short, Victoria Veal is real veal, raised the way veal used to be before the industrialization of the veal industry. It has a healthier pink color and truly delicious flavor because of the healthier, more humane lifestyle.

Most veal lines are based on dairy breeds which are great for milk, but not for meat. The Victoria Veal program uses breeds like Angus and Hereford, renowned for their superior eating qualities.


Keep frozen Victoria Veal in your freezer until you’re ready to use it, then thaw what you need. Store fresh Victoria Veal in your fridge.

Thawing Tips


Veal hindshanks should be slow-braised in a flavorful liquid until the meat is tender, then served with the braising liquid (as-is or further reduced) as a sauce.

How to Braise Meat

Braising Liquid Recipes

Veal Recipes