The shank is cut from the lower section of the animal's legs, from either the front leg "fore shank", or the back legs "hind shank".
Ideal for braising, the shanks become meltingly tender, and fall from the bone after long slow cooking.
The shank is cut from the lower section of the animal's legs, from either the front leg "fore shank", or the back legs "hind shank".
Ideal for braising, the shanks become meltingly tender, and fall from the bone after long slow cooking.
