Quick veal shanks question (for Osso buco)
I don’t know if you are still interested, but using a hind shank requires a longer cooking time in a moist heat method (sous vide, stewing) or a combination method (bruising) but they usually have a better flavour (in my opinion) Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude