Veal shank, approximately 1kg. Vacuum packed and transported refrigerated so that it reaches your kitchen as if it had just been cut, preserving all its freshness, tenderness and flavour.
Veal shank, also known as veal shank or veal shank, is a very juicy piece of meat that is traditionally used to prepare stews or in the famous Madrid stew.
This piece comes from the part that is attached to the leg bone, which is why it is a very gelatinous meat with lots of nerves. That is why it is usually prepared boiled and is often used in stews, casseroles and stews.
If cut with the bone, the shank becomes known as ossobuco, another excellent cut for preparing in stews and casseroles, although you can also prepare it baked in its own juice.
A delicious way to prepare veal shank, or shin, is to put it in cold water with a piece of bacon and bones to cook it. Once the water is hot, add chickpeas and cook in a pressure cooker for 20 minutes, or on low heat for about two hours until the chickpeas are tender.
You can also enjoy a fantastic stewed veal shank, where you will see that it is one of the most tender, juicy and flavourful pieces of meat of all beef.
Put the veal shank (also called knuckle) in cold water, with a piece of bacon and our bones for cooking. Do not add the chickpeas until the water is hot, and cook in a pressure cooker for 20 minutes, or on low heat for about two hours, until the chickpeas are tender.
Cold water allows the meat to provide flavour to the broth in the case of stew. If you want the meat to retain its flavour so you can eat it cooked, brown the shank a little and add the broth or hot water. If you decide to have stewed shank, you will enjoy one of the most tender and flavourful meats.