It's the perfect way to punch up a recipe with rich flavor and ... make sure that you're choosing a kind of beef bone that is rich in collagen like neck bones, knuckles, shanks, or short ribs.

Traditional roasting cuts are the forerib (known as rib of beef) or sirloin. Leaving in the bone adds flavour ... chuck and blade, neck and clod and skirt. Many supermarkets sell packets of ...