3 / OYS­TER SHOUL­DER SHANK ON

Cuisine - - DISCUSS -

A slow-cook­ing cut un­der low heat. A hard-work­ing mus­cle which needs slow treat­ment to be­come ten­der. Cook­ing on the bone gives the most flavour but it’s harder to carve. Bet­ter suited to shred­ding or pulling into large pieces. Roast or pot roast on a low tem­per­a­ture.

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