Carcass reference | The bone-in for shank is derived from a forequarter by a cut through the joint of the arm bone and hummers |
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Popular dishes | Stew, Stock |
Special dishes | Soup |
Best suited cooking style | Stock |
Carcass reference | The bone-in for shank is derived from a forequarter by a cut through the joint of the arm bone and hummers |
---|---|
Popular dishes | Stew, Stock |
Special dishes | Soup |
Best suited cooking style | Stock |