Shank meat

Shank veal is taken from the leg of the veal and is considered one of the most flavorful and tough-textured cuts due to its high content of natural gelatin from tendons and small bones. It is highly valued in both Arabic and international cuisine as a core ingredient in dishes that require slow cooking, giving broths unmatched richness and depth.

Features:

• Rich in natural gelatin, which thickens the broth and gives the meal a luxurious texture.
• Strong muscle fibers that turn wonderfully tender with slow cooking.
• Moderate fat content providing a balanced taste between lightness and richness.
• Perfect for traditional dishes that rely on hearty broth and firm meat.

Best Cooking Methods:

• Slow cooking over low heat: Cook in a sealed pot with spices and vegetables for hours until the fibers break down and become tender.
• Pressure cooking: Reduces cooking time while preserving rich texture and concentrated flavor.
• Best served with: Asida (savory porridge), stews, rice, or traditional bread with broth.

Cooking Tip:
The longer the cooking time, the more the fibers break down and the gelatin melts into the broth—resulting in a dish worthy of the finest traditional tables.