AtlasMas

Beef foreshank (shin) is perhaps the most commonly used meat in goulash. Compared to the hind shank, it is richer in collagen, as it is the most strained muscle and thus chewier, with a bolder flavour. Due to the high content of collagen, it is suitable for slow cooking, braising (on wine) and roasting under a lid on garlic, for example. Foreshank with the bone can used in preparing strong broth similar to that from oxtail.

You can buy shank at an ordinary butcher shop as a type of meat composed of foreshank, hind shank and heel of round. Even though each of these cuts of meat has its own name and specific texture, that’s just how it is.