AtlasMas

Hind shank is perhaps the most common type of meat used in goulash, but it is also suitable for slow cooking and roasting under a lid. Hind shank is moderately marbled with collagen and is leaner and less chewy than foreshank. If we leave the hind shank on the bone, we get a part that we call shank, bone-in – and cutting it into slices around the bone results in a cut called Osso Buco. Shank can be bought at ordinary butcher shops as a type of meat composed of the foreshank, hind shank and heel. Even though each type of meat has its own name and specific texture, that’s just how it is.