What Does Beef Shank Look Like? A Complete Guide

Beef shank is an underutilized and often misunderstood cut of meat from the cow’s leg. Though many avoid it for its toughness, with the right prep and cooking method, beef shank can become fall-off-the-bone tender and full of flavor. This article will explore what exactly beef shank is, what it looks like, how to buy and prep it, and delicious ways to cook it.

What Part of the Cow Does Beef Shank Come From?

Beef shank comes from the legs of the cow, right above the knee joint There are two shanks on each cow – the foreshank from the front leg beneath the brisket, and the hind shank from the back leg beneath the round These areas get a lot of use, making the meat tough and sinewy, but full of collagen and beefy flavor.

What Does Raw Beef Shank Look Like?

Beef shank is sold both bone-in and boneless Bone-in shank slices will have a round leg bone in the center surrounded by meat. It is sliced horizontally across the leg bone into cuts 1 to 2 inches thick, making it look like a small steak with a bone.

Boneless shank is simply sliced meat without the bone Both types are lean with little marbling, though you may see some thin streaks of fat running through The meat is a deep red color with a very fine grain. It is covered by a thin, silvery connective tissue membrane that should be removed.

Does Beef Shank Have a Lot of Meat?

There is a generous amount of meat on beef shanks, though it may not look like it compared to fattier cuts. The meat is composed of tough muscles and sinew that require long cooking times to break down. Don’t let appearances deceive you – once cooked properly, beef shank becomes succulent and tender.

Is Beef Shank Meat Tough?

Yes, beef shank is an extremely tough cut of meat. The leg muscles get a lot of use, so they develop strength rather than tenderness. Raw beef shank can be almost impossibly chewy. This is why most recipes call for braising, stewing, or other slow moist-heat cooking methods. With time, the meat’s collagen melts to tenderize beef shank.

How to Choose Beef Shank

Look for meat that is deep red in color without dried or brown edges. The bones should be white, not yellowed. Check that the meat has only a thin membrane covering it rather than thick layers of silver skin. As with any meat, choose shanks that have been safely handled and stored cold in the butcher case.

How to Prepare Beef Shank for Cooking

• Rinse shanks under cool water and pat completely dry.

• Use a sharp knife to remove any silver skin or thick membrane.

• Trim off excess hard fat.

• Cut into pieces if desired based on recipe instructions.

• Lightly score the meat in a criss-cross pattern to help it absorb flavors.

• Season beef shank all over with salt and pepper or a dry rub.

• Refrigerate 30 minutes up to overnight to allow salt and spices to penetrate.

Best Cooking Methods for Beef Shank

• Braising: Cook in moist heat by browning then simmering in liquid for 2-3 hours until fork tender.

• Stewing: Similar to braising but with more liquid to make a sauce or gravy. Cook 3-4 hours.

• Slow Roasting: Roast in a 250°F oven for 4+ hours until meat pulls away easily.

• Pressure Cooking: Achieves braised texture in just an hour or so under pressure.

• Slow Smoking: Smokes low and slow at 225-250°F to tenderize while adding flavor.

• Sous Vide: Cooks in a vacuum sealed bag in hot water bath tenderizing the meat. Finish by searing.

How to Tell When Beef Shank is Done

Beef shank is ready when:

• Meat shreds easily with a fork

• Meat has pulled back from the bone

• A knife slides through meat with no resistance

• Meat registers 195°F – 205°F on a meat thermometer

• Allow to rest at least 15 minutes before serving

What Does Cooked Beef Shank Taste Like?

When cooked properly using moist heat, beef shank becomes extremely tender and juicy with a rich beef flavor. The marrow inside the bone enriches the taste. Spices come through magnified after hours of cooking. The meat shreds apart easily, almost like pulled pork.

Serving Ideas for Beef Shank

• Osso Buco (braised shank served over risotto)

• Beef barley soup

• Pot roast with vegetables

• Tacos, sandwiches, sliders with pulled beef

• Red wine beef stew

• Smoked shredded beef

• Bolognese sauce

So next time you see beef shank at the butcher, don’t be intimidated. With a little prep and the right cooking method, this tough cut transforms into delicious, fork-tender beef full of collagen and rich flavor. Turn an underappreciated shank into your next hearty and satisfying meal.