Beef shanks - 5 cooking recipes

Many housewives consider beef shank a second-rate product. Although there are plenty of homemade recipes, delicious and delicious, in every kitchen in the world. To choose the right shank, you need to look at the color. The flesh should be bright red. Burgundy speaks of an old animal, light - of illness or freezing and defrosting of a product. Bone – white or beige. If you do not need a whole beef shank, but “nickels”, that is, cuts, contact the butcher - electric saws will make a perfect piece without chips, while at home you will only crumble the valuable marrow sugar bone. The gelatin content in this cut is valuable. The preparation of jellied meat, jelly and brawn is based on this property. A strong “long” broth, prepared with virtually no boiling, solidifies, forming a gelatinous mass. In brawn, meat products are boiled to extreme thickness and formed into sausages. Slice and serve with bread. In addition to jellied dishes, this meat product is the basis for simmering and various kinds of stews. Stewed under a closed lid for more than two hours, it becomes soft, juicy, soaked in the juices of vegetables (neighbors in the pan) and spices, and separated into fibers. It is the low temperatures that bring out this type of beef.