Shin

Knob, front leg (hind leg is called the shin – see number 13). The muscular front leg (handlebar) contains the marrow bone and several narrow, pronounced muscles with a thick layer of connective tissue and tendons. After removing the bone, the meat is usually cut into circles across the fibers or cubes – for quenching. When cooked in a humid environment, the gelatin of connective tissues turns into a decoction, forming a very tasty and nutritious sauce. The handle is especially suitable for cooking beef stew in French