Shank — Sagol broth · 54

Cook Shank as Stews to 85° at the centre. Plate as Sagol broth. Angle 2: check thickness before the clock. Leg muscle, and essentially a block of collagen. Under pressure or in a sous vide bath it converts completely into gelatin, at which point a spoon will cut it. Look for tendon that is translucent rather than chalky, and meat that springs back when pressed.

Held near boiling for long enough, it becomes the body of any bone broth worth the name. Sold more for collagen than grade; marrow bones are the prize. Cook Shank as Sagol broth to 85° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Shank needs heat through to 85° before “Sagol broth” makes sense. 85 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.

Cook Shank as Sagol broth to 85° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Shank needs heat through to 85° before “Sagol broth” makes sense. 85 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.