The shank of beef is gelatinous in texture and is valued in gastronomy for its versatility. Also known as Zancarrón or shank, it has an irregular appearance with tendons and low fat, making it ideal for broths, stews, and casseroles. Preparation is simple: cut the meat into small pieces, brown in a pan with onion and garlic, then add tomatoes and a bit of red wine. This collagen-rich meat is key in traditional dishes requiring prolonged cooking to draw out its full flavor. Originating from the Community of Madrid, it should be stored in refrigeration between 0 and 5 degrees Celsius and consumed within 20 days. Take it out of the fridge an hour before cooking. Start your recipe by browning the shank and then add broth and spices, cooking slowly.