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The shank is the top part of the animal’s leg going from the knee to the shoulder or hip and includes the bone with its marrow and the surrounding flesh. It can be found on both the animal’s front and back legs.

 

It is a mellow meat, with a lot of fibre and very rich in collagen, principally used for stewing and braising, but also expensive to prepare broths. Its cross-section cut is used to make ossobuco.

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Foreshank

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Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the Ministry of Agriculture, Fisheries and Food of Spain . Neither the European Union nor the granting authority can be held responsible for them.

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