Chambarete de res - Caldo de res
 

What is this ingredient? It is in a recipe for caldo de res.

1 kg. de chamberete de res

Thanks
Damon:)

I don't know the exact name in English, but it's the same as Italian osso bucco. It's a beef meat with a thick bone and many nerves. It's supposed to have much flavor, so that's why it's good for making soups.
It is usually recommended that it's very well cooked, until it's very soft, so nerves won't be hard to chew. :)


http://www.carnesrubio.com/imagenes/...chambarete.jpg

chambarete (o chamberete) = beef shank

I can't confirm. "Chambarete" or "chamberete" are mexicanismos. In my country you can buy osobuco -as the image in Angelica's post- or garrón -the same without bone- (it only can be beef). I don't know the name for lamb, but we are used to small animals bred for wool production then they sell the whole pernil de cordero (hindleg), paleta de cordero (foreleg), and pata or mano.

In Mexico we say "chambarete", but I've seen "chamberete" in Internet.

I have never seen it related to lamb, but google shows several entries with "chambarete de cordero", so I guess it's used in some countries. :)