The shank of beef, also known as the leg, is obtained from the outside of the hind legs of our calves, raised in the Dehesa de la Guadaña in Zamora in a natural and free environment. This lean and tender meat is perfect for adding a gelatinous touch to stews, braises, and broths, ensuring a unique culinary experience. Our calves are fed with grass and plant resources, achieving the AENOR animal welfare certificate. It is presented as a whole piece and vacuum packed. Before cooking, it is recommended to take it out two hours prior to reach room temperature. Store in a cool place at 0º to 4ºC and consume after thorough cooking.