I hope you’re hungry today.
As most of you already know, from reading and following along here, I’ve been preaching for a LONG time now about how there really aren’t any bad cuts … just bad ways of cooking certain cuts.
Kinda the same way I feel about Dogs and children … not that there are better ways to cook them … just that there are no bad children or Dogs, … bad parents and owners?… most DEFINITELY … whew … glad I cleared that up before my comments section lit up!! 🙂
Back to the meat.
Today I’m talking about some of the BEST cuts on the carcass that just happen to be some of the very toughest as well, and that’s the Shank, Shin, Hock, Trotter … in plain English, the legs, fore and aft, and while we’re at it … throw the tails into the conversation as well.
These uber hard working muscles (except the tails … they work pretty hard in their own way) are used for support and mobility and, when rendered over a long, slow cooking time, results in the most tender, succulent meat … PERIOD.
If you haven’t tried braised Beef Shank, Veal Osso Buco, Smoked Ham Hocks, Ox tail stew, or Lamb/Goat Shanks, cooked low and slow for hours, you are REALLY doing yourselves a disservice.
The long, slow cooking time works to break down all that wonderful connective tissue and collagen which renders the meat, not only fall off the bone sumptuous but uber flavourful as well.
There are as many recipes as there are methods of cooking low and slow out there on the net now, … get out there and show a little love to the humble Shank … you’ll thank me for it later, I guarantee.
DAMN! … I make myself SOOOOOOOO hungry writing this stuff … I’m just gonna hafta track down some beef shanks tomorrow and get them into some liquid braising love 🙂 🙂
That’s it for today Carnivores … short and sweet 🙂 🙂
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Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook http://www.facebook.com/carnivoreconfidential
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