āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
01
āĻšāĻ āĻāĻ¯āĻŧā§āĻ¨ā§āĻ, āĻĒāĻŋāĻāĻ¨ā§āĻ° āĻĒāĻžāĻ¯āĻŧā§āĻ° āĻāĻ¯āĻŧā§āĻ¨ā§āĻ
the joint in the hind limb of a quadruped between the fetlock and the knee
02
āĻāĻžāĻ°ā§āĻŽāĻžāĻ¨āĻŋāĻ° āĻ°āĻžāĻāĻ¨ āĻ āĻā§āĻāĻ˛ā§āĻ° āĻ¸āĻžāĻĻāĻž āĻāĻ¯āĻŧāĻžāĻāĻ¨, āĻšāĻ
white wines from the Rhine region of Germany, known for their light and crisp taste with a refreshing acidity
āĻāĻĻāĻžāĻšāĻ°āĻŖ
The restaurant featured roasted duck hock, tender and juicy, served with a tangy orange glaze.
āĻ°ā§āĻ¸ā§āĻ¤ā§āĻ°āĻžāĻāĻāĻŋ āĻ°ā§āĻ¸ā§āĻā§āĻĄ āĻšāĻžāĻāĻ¸ā§āĻ° āĻšāĻ, āĻ¨āĻ°āĻŽ āĻāĻŦāĻ āĻ°āĻ¸āĻžāĻ˛ā§, āĻāĻāĻāĻŋ āĻā§āĻ¯āĻžāĻā§āĻāĻŋ āĻāĻŽāĻ˛āĻž āĻā§āĻ˛ā§āĻ āĻ¸āĻš āĻĒāĻ°āĻŋāĻŦā§āĻļāĻ¨ āĻāĻ°āĻž āĻšāĻ¯āĻŧā§āĻāĻŋāĻ˛āĨ¤
03
āĻšāĻ, āĻĒā§āĻ°āĻžāĻŖā§āĻ° āĻĒāĻžāĻ¯āĻŧā§āĻ° āĻ¨āĻŋāĻā§āĻ° āĻ āĻāĻļā§āĻ° āĻŽāĻžāĻāĻ¸
a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture
to hock
01
āĻŦāĻ¨ā§āĻ§āĻ āĻ°āĻžāĻāĻž, āĻāĻžāĻāĻžāĻ° āĻŦāĻŋāĻ¨āĻŋāĻŽāĻ¯āĻŧā§ āĻāĻžāĻŽāĻŋāĻ¨ āĻ°āĻžāĻāĻž
leave as a guarantee in return for money
02
āĻšāĻ āĻā§āĻā§ āĻ āĻā§āĻˇāĻŽ āĻāĻ°āĻž, āĻšāĻ āĻā§āĻā§ āĻĒāĻā§āĻā§ āĻāĻ°āĻž
disable by cutting the hock
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
