On Jan 2, 8:57*pm, Lyndon Watson > wrote:
> On Jan 3, 6:38*am, Wayne > wrote:
>
> > meat to make a goulash yesterday. *It was very tasty. *The meat needed
> > about 3 hours to become tender at a slow simmer. *The meat is a bit
> > more pricey than regular stew meat here. *It costs $2.99 per pound,
> > but includes bone. *The challenge is to get a piece of shank which has
> > a high meat to bone ratio. *I simmered the bone along with the
> > goulash. *I didn't use any stock, beef or any other base, or MSG, and
> > it turned out to be very flavorful. *I can usually get regular stew
> > beef at $2.99, but I think the shank is better. *The liquid was
> > water. *Paprika, cayenne, and salt for spices. *I had run out of herbs
> > late last year and didn't replenish them. *Lots of onions, garlic, red
> > sweet pepper, peeled fresh tomato. *Had I used red wine as a liquid,
> > my guests would have stayed until 2012.
>
> If only we could them at that price here! *We pay more than twice that
> for "shin fillet" which is what we call them here when the bone is
> removed, and the same when they have the bone in. *I prefer them bone-
> in, if only because you get a bit of marrow to make the stew richer.
>
> They are really good material for pressure-cookers as well.
>
> LW

The price that I got them at is rock bottom for this area. It's
offered at an independent grocer. This store also offers bottom
sirloin for $3.99. That's a cut I don't see much of.
Yesterday, I checked out prices at a chain store, and they were asking
$5.49 for bone in beef shank. I think that's ridiculous. The piece
that I looked at was mostly bone.