On Mon, 15 Sep 2014 09:16:15 -0600, Janet Bostwick
> wrote:

> On Mon, 15 Sep 2014 07:49:38 -0700, sf > wrote:
>
> snip
> This is a
> >new to me piece of me labeled "banana shank" that had almost zero fat
> >but it was covered with silver connective tissue that I removed (for
> >the most part). http://oi58.tinypic.com/2w2k6ts.jpg It's used for
> >Taiwanese and Vietnamese soup, but I'm going Western with it.
>
> I had to look up banana shank. I had never heard of it before. From
> the looks of it, it is a leg muscle.

Yes. http://en.wikipedia.org/wiki/Beef_shank It was new to me too,
that's why I bought it. Not a fan of bones, so this seemed like a good
way to get away from that and still be able cook shank meat. I used
red wine and Western seasonings, but my store is stocking it now
because we have such a high number of Asians who shop there.
http://chinesegrandma.com/2012/01/ch...f-noodle-soup/
http://cargocollective.com/xiaobaoki...sed-Beef-Shank
They really do need to educate their "butchers" about this cut because
the one I asked about it didn't even know as much as I could guess.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.