The front leg or foreleg of an animal, especially a meat cut from a horse, cow, or other livestock.
Combining 'fore-' (front) and 'shank' (leg, from Old English 'sceanca'). In butchery terminology, this specific anatomical term refers to the front legs of animals, which became standardized vocabulary for meat cuts and butchers' language.
In restaurants and butcher shops, the foreshank is considered a tougher, more flavorful cut perfect for slow cooking and stews—it's full of collagen that becomes gelatin, which is why French chefs made the foreshank the hero ingredient in beef bourguignon and other braises!
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