It is also commonly cured and made into pastrami or corned beef. Taken from the upper leg of cattle, the fore shank is tough, dry, and sinewy. The meat is commonly cooked in moist heat or used to ...

Garnish with the chopped parsley to finish. If you can't find lamb fore shanks, you can use regular lamb shanks and allow two per person. It's a bit more disassembled but just as good to eat.

There isn’t a golfer out there who hasn’t experienced a case of the shanks — and it sure is nervy anytime they occur. While having the shanks is frustrating, what’s scariest about them isn ...

At Mexico City’s Tacos El Califa de León, there are only four things on the menu, all tacos, and all of which came from a cow’s rib, loin or fore shank ... fillet of beef from a stack ...

Phil Vickery is here with a delicious twist on the traditional - roast fore rib of beef, creamy potato gratin and those all important Yorkshire puddings and potato gratin. At the 45 minute mark ...

soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli. We've flavored the lamb shanks with ...

For a more textured mince, and/or if you want to know exactly what has gone into it, choose a piece of beef and ask your butcher to mince it for you, or mince it yourself. For slow-cooked dishes ...