shank primal · Tamil Nadu
In Sikkim, this cut is khutta ko masu, also sold as nalli sikkim.
⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
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 | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Nalla seyyu | → | Ramro paaka |
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.
“elumbu kari” in Tamil Nadu maps to canonical hind shank (shank: Rear leg, below the knee joint). In Sikkim, look for labels such as khutta ko masu · nalli sikkim. 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.