Beef shin

Jarret de bœuf

What it is

The hardest-working muscle on the animal, and therefore the most collagen-rich — which is exactly why it makes the best braise and the best stock. Cut across the bone it becomes osso buco, though Milan uses veal.

In the kitchen

Three hours minimum, and it is better the next day. Rushing it produces the toughest meat in the butcher's shop.

Goes with

Bone marrow Carrot Onion Red wine vinegar Bay leaf Thyme Celery Garlic

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