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Milk-fed French Veal Hindshank Osso Bucco

6 osso bucco hindshanks (approximately 12 lbs.)

The hindshank is part of the leg and osso bucco (literal translation “bone hole”) is an Italian name that refers to crosscut pieces of hindshank with a round bone in the middle. Braising makes this flavorful cut fork tender and melts the marrow in the center of the bone.

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.


6 individually vacuum sealed osso bucco hindshanks, approximately 2 lbs. each (about 12 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 hindshank osso bucco in your freezer until you're ready to use them, then thaw only as much as you plan on cooking.

Thawing Tips

Braise osso bucco until the meat is tender and falling from the bone, which may take anywhere from 2-4 hours. In the Lombardy region of Italy, where osso bucco has its origins, saffron-flavored risotto Milanese is the traditional accompaniment for osso bucco, which is usually braised in white wine. In other parts of Italy, osso bucco is made with a tomato-based braising liquid and served with polenta.

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Veal Recipes

Braising Recipes

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