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Magazine Archives: Jan. 31 - Feb. 29, 2004

Beyond Osso Buco

Shanks appear in a variety of preparations and cuisines
Sam Gugino
Issue: January 31, 2004


In golf, a shank is not a good thing. But in cooking, a shank can be a very good thing indeed. Shanks, or shins, are the fore and (less often) hind legs from the knee joint to the foot of pigs, lambs, cattle and veal calves.

For the full article, check out the new issue of Wine Spectator, on newsstands January 31, 2004.


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