chamorro o codillo pork shank or hock
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| Language pair: | English to Spanish |
| Definition / notes: | Pork shank and hock Other Names: Chamorro or codillo (Spanish), foreshank, hindshank, hock, jambonneau (French, hindshank), osso buco (round bone slice), stinco (Italian, whole), trotter, zampino (Italian, lower portion). General Description: Pork shanks (NAMP 401D, 417) are cut from the lower portion of the rear and front legs of the pig. This cut, with its deep flavor, can be braised whole or cut into cross sections for a less-expensive alternative to veal osso buco. Pork shank meat becomes silky and luscious when cooked slowly at low heat. |
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