Veal shank

Beef shank is a cut of meat that comes from the lower part of the front or hind leg of a calf or young cow. It is characterized by having a lot of connective tissue and the presence of bone, which gives it a deep flavor and a gelatinous texture when cooked slowly. It is ideal for stews, braises, broths, and preparations that require long, low-temperature cooking, as this method makes it very tender and juicy.

The shank is a highly valued ingredient in the traditional cuisine of several countries, especially in Spain and many regions of Latin America. Its exact origin is European, but its use is extensive in both home and professional cooking due to the richness of flavor it adds to dishes.

Properties: Beef shank is a good source of protein and contains collagen, which is released during prolonged cooking, enriching stews with a velvety texture. It also provides minerals such as iron and zinc, which are essential for nutrition. Due to its moderate fat content and connective tissue, it is not recommended for quick cooking or grilling.

Substitutes and synonyms in Spanish from Latin America: In different Latin American countries, the shank may be called chamorro (Mexico, Central America), garrón (Argentina, Uruguay), or simply jarrete. These terms refer to similar cuts, generally from the calf area or the mid-to-lower part of the animal's leg.