How Long to Cook Beef Shank for Fall-Off-the-Bone Tenderness

Beef shank is an underappreciated and affordable cut of meat that can make for an incredibly tender and flavorful meal when cooked properly With the right technique, this tough cut transforms into fall-off-the-bone deliciousness. So how long do you need to cook beef shank to achieve this amazing tenderness?

The cooking time for beef shank varies based on a few factors:

Size and Thickness

Thicker and meatier shank cuts will require a longer cooking time than smaller, thinner pieces. For example, a 2-3 inch thick beef shank steak may need upwards of 2-3 hours of cooking to become tender. Smaller 1 inch thick soup bone pieces may only require 90 minutes to 2 hours.

Cooking Method

Cooking beef shank via braising, stewing or slow cooking will require several hours to break down the collagen and connective tissues. Cooking in liquid at a low simmer is ideal. On the other hand, using a pressure cooker can significantly reduce the cooking time down to 30-90 minutes.

Type of Heat

Moist, indirect heat is best for getting beef shank fall-apart tender. Wet cooking methods like braising, stewing, or slow cooking allow the meat to cook gently in liquid over several hours. Dry cooking with direct heat (like grilling or broiling) will likely produce a tough, chewy result.

Doneness Preference

Pulling the beef shank off the heat shortly after it reaches fork tender texture around 190-200F will give you meat that is just tender enough to eat. For meat so tender it falls off the bone, cook the beef shank to around 205F internal temperature or until the meat shreds easily.

Taking these factors into account, here are general guidelines for how long to cook beef shank:

• Braising, stewing or slow cooking bone-in beef shank: 3-4 hours
• Braising, stewing or slow cooking boneless beef shank: 2-3 hours
• Pressure cooking bone-in beef shank: 45-90 minutes
• Pressure cooking boneless beef shank: 30-60 minutes

For fork-tender meat, start checking doneness after 2 hours (for boneless shank) or 3 hours (for bone-in). Meat should reach at least 190-200F internally. For fall-off-the-bone texture, plan for cooking bone-in shank around 4 hours total and boneless for 3 hours, until 205F internal temp.

The collagen in beef shank needs sufficient time to break down and for the meat to become succulent. Be patient and let the beef shank cook low and slow to unlock its amazing potential. Monitoring the doneness towards the end will let you decide whether to stop at fork-tender or go for fall-off-the-bone texture.

Below are more details on techniques for achieving tender, delicious beef shank.

Braising/Stewing Beef Shank

Braising involves browning the meat first to boost flavor, then slowly simmering it in a small amount of liquid like broth, wine or tomato sauce. This moist, gentle cooking allows the meat to become fall-apart tender after several hours.

Try braised beef shank recipes like beef bourguignon, beef stroganoff or red wine ossobuco. Braise bone-in beef shank for 3-4 hours or boneless shank for 2-3 hours until fork tender.

Slow Cooking Beef Shank

Using a slow cooker is an easy hands-off way to cook beef shank low and slow. Place browned or raw beef shank in the slow cooker and add your choice of vegetables and seasonings. Cover with broth, tomato sauce or gravy. Cook on low heat for 7-8 hours (bone-in shank) or 5-6 hours (boneless).

Pressure Cooking Beef Shank

A pressure cooker dramatically reduces the cooking time for beef shank to 30-90 minutes. Follow your model’s guidelines, but for tender beef shank, cook bone-in pieces for 45-60 minutes or boneless cuts for 30-45 minutes. Use a natural pressure release to allow the meat to continue cooking gently as pressure drops.

Oven Braising Beef Shank

For oven braising, sear the beef shank first to develop flavor. Place in a Dutch oven or baking dish, add broth or sauce to cover halfway. Cook covered in a 250-325F oven for 3-4 hours (bone-in shank) or 2-3 hours (boneless) until very tender when pierced.

Tips for Tender Beef Shank

• Tie bone-in beef shank with kitchen string to help hold shape during cooking
• Choose well-marbled cuts for added moisture and flavor
• Sear or brown beef shank first before braising or stewing
• Add aromatic veggies like onion, garlic, carrots
• Use broth, wine or tomatoes to braise
• Cook low and slow, resist lifting the lid
• Check tenderness at 2 hour mark for boneless or 3 hours for bone-in
• Cook until fork-tender (190-200F internal temp) or fall-off-the bone tender (205F)

With the proper cooking method and adequate time, beef shank can become amazingly tender and delicious. Follow braising, stewing or slow cooking techniques and cook bone-in beef shank for 3-4 hours or boneless cuts for 2-3 hours. Use a fork or instant read thermometer to test doneness for your ideal tenderness.