shank primal · Chad
In Coastal-Colonial India (Pondicherry & Daman), this cut is jarret pondicherry, also sold as bouillon bone pondicherry, jarrete daman.(water buffalo (buff))
About this cut
Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.
| rare | Niy | → | Rare |
| medium rare | Niy shwayya | → | Medium rare |
| medium | Bayn bayn | → | Medium |
| well done | Mistawi tamam | → | Well done |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“lahm al-kura” in Chad maps to canonical hind shank (shank: Rear leg, below the knee joint). In Coastal-Colonial India (Pondicherry & Daman), look for labels such as jarret pondicherry · bouillon bone pondicherry · jarrete daman. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.
This information is for educational purposes only and may vary by region or butcher practices.