Whole Veal Shank with Saffron

The popularity of osso buco means that we rarely see whole veal shanks. I prefer to cook veal shanks whole, as then I don’t have to search for equal-sized slices and my guests can eat as much or as little meat as they want. Also cooking a whole shank is easier, as you only have one piece of meat to brown. The only caveat is the size of your pan. The saffron and cream combine to make a rich, perfumed sauce. Serve this with Potato Gnocchi or