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Knuckle bones are also known as stock bones. They are left over after butchering and are rich in gelatin. They are best used by slow-cooking in water as a traditional stock base for soup or stew.
Knuckle bones are the best source of collagen. When slow-cooked for long periods of time, this collagen becomes gelatin. Collagen is an important protein for our connective tissue, skin, and bones.