A hind shank is a cut of meat from the lower hind leg of an animal, such as a cow or lamb. It is a tough, muscular cut rich in connective tissue and bone marrow, making it ideal for slow cooking methods like braising, stewing, or roasting. When cooked low and slow, it becomes very tender and the gelatin from the connective tissues creates a rich, flavorful dish.
Characteristics
Cut location: From the lower hind leg of the animal.
Texture: Naturally tough due to being a hardworking muscle, but becomes exceptionally tender when slow-cooked.
Flavor: Deep, rich, and beefy flavor comes from the meat and marrow-rich bone.
Composition: High in connective tissue and bone marrow.
Cooking
Best methods: Slow cooking, braising, or slow roasting.
Why it works: Long, slow cooking breaks down the connective tissue into gelatin, which tenderizes the meat and enriches the cooking liquid.
Serving: Can be served whole as a main dish, shredded, or used in soups and stews.
Bonus: The bones can be used to make a flavorful bone broth after the meat is cooked.
Type
Meat
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