shank primal · West Bengal
In Manipur, this cut is khong-gou, also sold as nalli manipur.
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 | Bhalo bhabe rana | → | Manghatpa |
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.
“nalli wb” in West Bengal maps to canonical hind shank (shank: Rear leg, below the knee joint). In Manipur, look for labels such as khong-gou · nalli manipur. 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.