Veal shank, approximately 1kg. Vacuum packed and transported refrigerated so that it arrives at your kitchen as freshly cut, preserving all its freshness, tenderness and flavor.
Veal shank, also known as jarrete or zancarrón, is a very juicy piece of meat that is traditionally used to prepare stews or in the famous Madrid stew.
This piece comes from the part that is attached to the leg bone, so it is a very gelatinous meat with many nerves. That is why it is usually prepared boiled and is widely used in stews, stews and stews.
If it is cut with the bone, the morcillo becomes known as ossobuco, another excellent piece to prepare in stews and stews, although you can also prepare it baked in its own juice.
A delicious way to prepare veal shank, or shank, is to put it in cold water with a piece of bacon and bones for cooking. Once the water is hot, add the chickpeas and cook in a slow cooker for 20 minutes, or over low heat for about two hours until the chickpeas are tender.
You can also enjoy a fantastic stewed veal shank, where you will see that it is one of the most tender, juicy and flavorful pieces of meat of all beef.
Put the veal shank (also called shank) in cold water, with a piece of bacon and our cooked bones. Do not add the chickpeas until the water is hot, and cook in a slow cooker for 20 minutes, or over low heat for about two hours, until the chickpeas are tender.
The cold water allows the meat to provide flavor to the broth in the case of stew. If you want the meat to retain its flavor to eat it cooked, brown the shank a little and add the broth or hot water. If you decide on the stewed morcillo, you will enjoy one of the most tender meats and full of flavor.
