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Beef knuckle is the cheapest, most flavorful, and underrated part of the cow. The meat is tough, but cooking makes it tender by releasing a lot of collagen from the tendons. Don’t forget to eat the marrow from the center of the bone. Serve with mashed potatoes, couscous, rice or polenta are ideal as a side dish. BAKED CROSS-CUT BEEF SHANK WITH VEGETABLES INGREDIENTS: 1 kg cross-cut beef or veal shank – osso buco (2-3 slices) 2 leeks 2-3 carrots 1 parsnip root 1 bell pepper 2 tomatoes 4 tbsp vege
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