shank primal · Lithuania
In Costa Rica, this cut is jarret.
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 | Su krauju | → | Rojo |
| medium rare | Vidutiniškai nekeptas | → | Término medio |
| medium | Vidutiniškai iškeptas | → | Tres cuartos |
| well done | Gerai iškeptas | → | Bien cocido |
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.
“karkas” in Lithuania maps to canonical hind shank (shank: Rear leg, below the knee joint). In Costa Rica, look for labels such as jarret. 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.