Other
Hind Shank
Beef from the lower hind leg, a piece full of connective tissue and bone. Long simmering turns that tissue into gelatin and loosens the meat.
Origin
A stew cut from the beef hindquarter, used in dishes such as sancocho.
Flavour
Deeply beefy once it is tender. Tough if it is rushed.
How to use it
Simmer it for an hour or more, until a fork goes in, and skim the broth.
Storage
Refrigerate and cook within a couple of days, or freeze.
Recipes using it
Checking your allergy settings…
