Shank

The fleshy part of the hind leg is rich in tendons: similarly to the handle, it contains the marrow and a large percentage of connective tissue. Another name – osso Buco, because it is used to prepare a traditional dish of Italian cuisine. Requires prolonged quenching (or cooking) over low heat – for example, when cooking cholnt; often used for all kinds of broths, soups, borscht, etc. Sometimes sold in the form of diced goulash or roast. The delicate aroma and high content of gelatin give this meat excellent taste in stewed form