Shanks, Shins and Hocks = FLAVOUR !!

Greeting Carnivores,

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!! ๐Ÿ™‚

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.


Red Wine braised beef shank

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.

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Lamb Shanks *insert mouth watering here*

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 ๐Ÿ™‚ ๐Ÿ™‚

That’s it for today Carnivores … short and sweet ๐Ÿ™‚ย ๐Ÿ™‚

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Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebookย

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10 thoughts on “Shanks, Shins and Hocks = FLAVOUR !!

  1. It’s not all that easy to find smoked Pork Hocks where we live now, dang it! I use them to make my Portuguese Bean Soup. The braising liquid is used as the majority of the stock and the meat is picked and added back into the pot. Now I need some soup! ๐Ÿ˜€

  2. Right on brother! Anyone who’s a fan of stews, pot roasts and soups should try these cuts. They are so amazingly flavourful it’s ridiculous! I wouldn’t think of making my traditional Dutch Pea Soup without fresh Pork Hocks. Not a fan of smoked ham hocks as I feel it adds too much saltiness and a stronger flavour I’m not fond of. Not a critique, just a personal preference. I’m a huge fan of rustic cuisine, so these are year-round meals in our family.

    • Yes indeed Johnny boy … I’ll hafta try your pea soup recipe with fresh hocks … I’ve always only used the smoked ones. I guess that’s the French Canadian difference. And yes, … it can be salty as a result …
      Stay hungry old friend … ๐Ÿ™‚ ๐Ÿ™‚

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