shank primal · Chile
In Belarus, this cut is halyonka.
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 | A lo inglés | → | Z kryvyoy |
| medium rare | A punto | → | Medium rare |
| medium | Tres cuartos | → | Syarednyay prazharki |
| well done | Bien cocido | → | Dobra prazhanae |
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.
“Osobuco” in Chile maps to canonical hind shank (shank: Rear leg, below the knee joint). In Belarus, look for labels such as halyonka. 1 other canonical interpretation may apply. 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.
fore shank
shank primal · Front leg, below the elbow joint
This information is for educational purposes only and may vary by region or butcher practices.