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Milk-fed French Veal Center-cut Hindshanks

5 hindshanks (approximately 15 lbs.)

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.


5 individually vacuum sealed hindshanks, approximately 3 lbs. each (about 15 lbs.)


  • Born, raised & processed in France
  • Cross-bred for consistency and flavor
  • Higher percentage of milk for whiter meat
  • No GMOs, antibiotic growth hormones or sub-therapeutic antibiotics
  • Processed at 6 months for maximum tenderness
  • Graded on color, carcass weight, musculature, fat level & pH
  • Expert French butchering
  • Blast frozen to lock in the optimal aging
  • Halal



Store frozen veal hindshanks in your freezer until you're ready to use them, then thaw only as much as you plan on cooking.

Thawing Tips

As with osso bucco, which are crosscut sections of the hindshank, braising is the way to achieve tender, delicious meat, along with a flavorful liquid that you can serve as is or reduce and bolster with other ingredients to make a more complex sauce. Braise these hindshanks for 2-4 hours, until the meat is tender and ready to fall from the bone without much prodding.

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Veal Recipes

Braising Recipes

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