The Shank, a lost cut of meat to most people.
Today I used the last of my beef shanks up, how you ask: Beef Bolognese.
The shank can be tough with all the connective tissue, but with a good slow braise it fall apart and the flavor is great.
Yes it took all day but the kitchen smelled wonderful.
Supper time came and I could not wait, made some fluffy mash taters. It was done nice big scoop of tater then the beef bolognese.
It was yummy!!!!