Dutch milk-fed veal shank

🐄🇳🇱🥩 Dutch Veal Shank

Dutch Veal Shank • Tender & Delicate Flavor • Ideal for Slow Cooking • Premium Veal Cut • Ready-to-Cook

Dutch Veal Shank is a select cut of veal from the lower part of the animal's leg (shin). Veal stands out for its tender texture, pale color, and milder flavor, qualities that make it especially popular in European cuisine.

Shank is rich in natural collagen, which turns into gelatin during slow cooking, giving the dish a velvety texture and rich sauce. That is why it is often used in traditional recipes such as tomato-braised dishes, lemon sauce, soups, or giouvetsi.

Veal from the Netherlands is known for its high standards of animal husbandry and careful meat processing, offering a product with consistent quality and exceptional tenderness.

📦 Product Details

• Cut: veal shank
• Origin: Netherlands
• Meat type: veal
• Texture: tender with natural collagen
• Ideal for: pot dishes, soups, giouvetsi
• Packaging: vacuum-sealed with full traceability

💎 Why choose it

🐄 Tender veal
🥩 Mild and delicate flavor
🍲 Ideal for slow cooking
🇳🇱 Quality-raised in the Netherlands
🍽️ Perfect for traditional slow-cooked dishes

⚠️ Important

❗ This product is not ready to eat — cook thoroughly before serving.

🔥 Cooking Method

Pot

1️⃣ Sauté the meat in olive oil until browned.
2️⃣ Add onion and garlic.
3️⃣ Deglaze with wine and add tomato or lemon depending on the recipe.
4️⃣ Simmer for about 1.5 – 2 hours until tender.

Oven / Dutch Oven

• Roast at 170–180°C for about 2 hours until tender.

💡 Chef's Tip

The shank becomes especially delicious when cooked slowly at a low temperature, allowing the collagen to turn into natural gelatin that thickens the sauce.

🍽️ Pairings & Serving

• Orzo or giouvetsi
• Pilaf rice
• Mashed potatoes
• Pasta

🌏 Flavor Profile

✔ Mild
✔ Rich
✔ Tender when slow-cooked

🧾 Nutritional Information (per 100g) (approximate)

• Energy: 165 kcal
• Protein: 27 g
• Fat: 7 g
• Saturated fat: 2.5 g
• Carbohydrates: 0 g
• Sugars: 0 g
• Salt: 0.11 g

❓ Frequently Asked Questions

Which part of the animal does the shank come from?

The shank comes from the lower part of the calf's leg (shin), a cut rich in collagen that becomes especially tender with slow cooking.

What is the best way to cook milk-fed veal shank?

It is best cooked in a pot or Dutch oven over low heat, so it becomes very tender and the sauce thickens.

How long does it need to cook?

It usually needs about 1.5 to 2 hours over low heat until tender.

What does it pair best with?

Pairs perfectly with orzo, rice, mashed potatoes, or pasta, which soak up the sauce.

🏷️ Badges

🐄 Veal | 🇳🇱 Holland | 🍲 Slow Cook | 🥩 Premium Cut

Meta Description

Dutch milk-fed veal shank, a tender cut ideal for slow cooking in a pot or oven.

Tags

veal shank, veal shank, milk-fed veal