Lilac
Member
- Joined
- May 6, 2014
- Messages
- 636
Lamb shank. Beef shank.
I like to eat boiled (to softness) beef shank with a sprinkling of salt. Recently I cooked two good-size slices of beef shank really for the meat. I did keep the broth that resulted. I was surprised how gelled it became in the refrigerator.
Oxtails are expensive, and I am having a hard time finding them. Especially when I'm looking for them.
I made fish head stock once and threw the whole thing away. It was revolting. I also decided, after many tries, that chicken feet have an unpleasant taste.
I like to eat boiled (to softness) beef shank with a sprinkling of salt. Recently I cooked two good-size slices of beef shank really for the meat. I did keep the broth that resulted. I was surprised how gelled it became in the refrigerator.
Oxtails are expensive, and I am having a hard time finding them. Especially when I'm looking for them.
I made fish head stock once and threw the whole thing away. It was revolting. I also decided, after many tries, that chicken feet have an unpleasant taste.