i need to identify the below cut of meat that i got from my son-in-law's freezer. They have a feedlot and i have received lots of unique cuts that they get back from the local butcher . This one i am having trouble with. Is is front leg shank?
Next time leave the shank whole and cut it 3 fingers down from the knuckle . Load it with salt n pepper and smoke that knarly piece of meat until about 206-210F. All that tough tendons will turn into Jelly . osso bucco...
It's definitely a shank. The two bones appear to be tibia and fibula, which would make it most likely a hind leg. The amount of meat also suggests hind leg.
Troutman -Thanks for re-sharing your recipe! It's going into Paprika.Osso Bucco was the best dinner I had when I visited Rome years ago. So darn good that I went back to the same restaurant the next night to have it again!
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