Beef shank

As Hesse or Wade, Austro Wadschinken, parts of the lower leg are called beef and veal (the latter mostly as Knuckle of veal or haxe ). Which belongs to the back lobe Hesse is larger and has a higher meat content than the front leg.

The meat of the Hessian is long fibers and strongly permeated by connective tissue - so it must be long braised or boiled, but is then very aromatic and tender. The liberated gelatin binds both the cooking liquid.

Cattle Hesse is usually offered as a leg disc (transverse to the bone cut) as a high quality meat soup, which still contains the central tubular bones with bone marrow. Boned especially the meat of the posterior calf for beef goulash and other stews is particularly suitable. The Hesse of the calf is usually either whole roasted fish (eg Bavarian veal shank) or as braised shin of beef (eg osso buco alla milanese ).

Cattle neck | cross rib | brisket | false rib | prime rib | roast beef | fillet | flank | belly flaps | Bug | Covers | Schliem | hip | Hesse

• Beef