Shank (meat)
http://dbpedia.org/resource/Shank_(meat) an entity of type: Thing
A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee and shoulder. Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include:
* Bulalo, a Filipino beef shank stew.
* Ossobuco alla milanese, an Italian veal shank dish.
* Persian biryani, with different shanks.
* Nihari, a spicy national dish of Pakistan and a popular dish in North India with origin in Delhi, India.
* Cazuela with beef shank meat, popular in 19th-century Chile during the nitrate boom.
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La souris d'agneau est un morceau de viande constitué par le muscle qui entoure le tibia de la patte arrière de l'agneau, en bas de la cuisse (le gigot). La forme ovale de ce muscle explique la dénomination de « souris ». La chair en est moelleuse et se cuisine en sauce ou en rôti.
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O pernil é a parte mais delgada da perna dos animais, também a parte mais fina da perna de alguns animais. O Pernil é considerado no Brasil a coxa de quadrúpede comestível.
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Souris d'agneau
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Shank (meat)
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Pernil
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8436802
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1122639354
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A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee and shoulder. Lamb shanks are often braised whole; veal shanks are typically cross-cut. Some dishes made using shank include:
* Bulalo, a Filipino beef shank stew.
* Ossobuco alla milanese, an Italian veal shank dish.
* Persian biryani, with different shanks.
* Nihari, a spicy national dish of Pakistan and a popular dish in North India with origin in Delhi, India.
* Cazuela with beef shank meat, popular in 19th-century Chile during the nitrate boom.
rdf:langString
La souris d'agneau est un morceau de viande constitué par le muscle qui entoure le tibia de la patte arrière de l'agneau, en bas de la cuisse (le gigot). La forme ovale de ce muscle explique la dénomination de « souris ». La chair en est moelleuse et se cuisine en sauce ou en rôti.
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O pernil é a parte mais delgada da perna dos animais, também a parte mais fina da perna de alguns animais. O Pernil é considerado no Brasil a coxa de quadrúpede comestível.
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1484
