Description
Country of Origin: Mauritius
A portion of the beef leg, which is used extensively for movement. As a result, it is typically cut into cross sections called Shank Cross-Cuts which are braised to make flavorful, fork-tender dishes such as Osso Buco.
BUTCHER’S NOTE:
Can be bone-in or boneless. Slow cook for best results.
COOKING METHODS:
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