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Sep 25, 2009 05:20 PM

Osso Bucco - sub veal cutlet for shank

Having large group for dinner; want to make osso bucco - is it okay to sub cutlets for shanks to save $$

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  1. The bones and marrow are necessary for richness - you could possibly compensate with halved raw bones from chicken legs and thighs, Better to change your menu.

    1 Reply
    1. re: greygarious

      It's not just the bones and marrow, osso buco also depends on the slow-cooked cartilage, which gives it that great mouth feel. Don't do it. Or substitute lamb shanks as others have suggested.

    2. How about beef rather than veal?

      1. consider beef short ribs or lamb shanks instead. greygarious is right, the swap out wouldn't be wise.

        1. no.

          lamb shanks are about 1/3 the price, though.

          1. The poultry butchers in Catania, Sicily cut turkey legs & thighs across the bone and called the result "osso bucco di tacchino." It wasn't veal, and there's no marrow to play with but it tasted good treated as one would veal shank. It was best finished off with a generous handful of gremolata. I can see using the same cut for Chile Verde, or braised with salt-pickled lemons and harissa and whatever veg. over couscous, in a paella ...