Veal knuckle (kg)

Beef shank is a gelatinous meat. It is also called shank or hock. It is located in the front or hind legs. It is a type of meat with an irregular appearance, with nerves, little fat, and rich in collagen. Properties and benefits: Beef shank is a meat rich in proteins and B vitamins. It contains a lot of iron, which makes it an essential food for people with anemia. This type of meat also provides a lot of zinc, a mineral that strengthens our immune system. It contains a good amount of collagen, which is good for maintaining the health of cartilage and joints. And alanine, which is responsible for producing sugar from proteins. Its content of vitamin B12 helps in the production of red blood cells. Nutritional value per 100 grams: Fat 3.48g Saturated Fat 1.06g Monounsaturated Fat 1.257g Polyunsaturated Fat 0.363g Protein 19.15g Salt 0.21g Storage and tips: It is recommended to keep it in the refrigerator at a temperature between 0 and 5 degrees and consume it within 20 days. It should always be taken out of the fridge 1 hour before cooking. Recipe and uses in the kitchen: Beef shank is ideal for accompanying broths and stews, and for stews; the shank must be cut into small pieces and browned in a pan. In the same oil, sauté an onion and two cloves of garlic. Add 2 chopped tomatoes. Once everything is sautéed, add the meat, a glass of red wine, 500ml of beef broth, and a bay leaf. Cook over low heat for about an hour and a half. Just 20 minutes before the cooking time is up, add diced potatoes. After the time has passed, turn off the heat and let it rest for 15 minutes.