Beef shank is an economical and flavorful cut of beef that comes from the legs of the animal. With the right preparation, this tough cut can become meltingly tender and delicious. If you’re wondering “what is beef shank?”, this complete guide will tell you everything you need to know.
What Part of the Cow Does Beef Shank Come From?
Beef shank comes from the upper portion of the front or hind legs of cattle, right above the hoof. It contains part of the leg bone as well as the surrounding muscles, fat, collagen connective tissue and skin.
Since this area contains weight-bearing muscles and connective tissue, beef shank is one of the toughest cuts of beef. But when cooked properly using moist heat cooking methods, beef shank becomes tender and the connective tissue melts into rich gelatin that gives it incredible flavor.
There are two main types of beef shank:
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Front shank – Comes from the foreleg and upper arm of the cow. It has an irregular shape and lots of connective tissue.
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Hind shank – From the back leg above the hoof. Tends to be larger and meatier than front shank.
What Does Beef Shank Look Like?
Beef shank is available bone-in or boneless Bone-in shank will have part of the leg bone included. It may be sold whole or cross-cut into rounds or slices.
Boneless beef shank has the bones removed but still includes all that collagen-rich connective tissue. It’s usually cubed for stews or left in larger pieces for braising.
When buying beef shanks, look for cuts with a high ratio of meat to fat and skin. Well-trimmed shanks will yield more edible cooked meat. Avoid shanks with lots of visible fat or skin.
How to Cook Tough Beef Shank So It’s Tender
Cooking method is crucial for turning tough beef shank into tender, melt-in-your-mouth meat. The key is to use moist heat cooking methods that break down all that collagen:
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Braising – First brown seasoned shanks over high heat. Then cook at 300°F for 2-3 hours in a flavorful liquid like broth, wine or tomatoes until fork tender.
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Stewing – Cut shanks into 2-3 inch pieces. Season and brown them, then simmer with veggies in broth for 2-3 hours until very tender.
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Pressure Cooking – Smaller 1-inch pieces cook in 45-60 minutes. Use shredded meat in tacos, soups, etc.
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Slow Cooking – Cook 8-10 hours on low until the meat shreds easily. Carefully remove bones before shredding.
Always cook beef shank to an internal temperature of 195°F so the collagen fully melts into soft gelatin. Then enjoy this super tender beef in stews, sandwiches, tacos and more!
Delicious Ways to Use Braised or Stewed Beef Shank
Once you’ve cooked beef shank so it’s fall-apart tender, there are so many delicious ways to use it. Here are some mouthwatering ideas:
- Hearty beef stew or pot pie
- Shredded beef tacos, burritos, nachos
- French Onion Soup or beef pho topped with shredded meat
- Shepherd’s pie with braised beef and mashed potato topping
- Stuffed peppers, cabbage rolls or eggplant filled with shredded beef
- Beef dip sandwiches with tender meat and cooking juices for dipping
- Osso buco style braise served with risotto
- Umami-rich beef ramen loaded with tender beef and rich broth
With its deep beefy flavor and succulent texture when braised, beef shank brings an incredible richness to soups, stews, sandwiches and more.
Can You Grill Beef Shank? How to Prep and Cook
While braising and stewing deliver the most tender results, you can also throw beef shank on the grill with some preparation:
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Choose small, meaty cross-cut shanks rather than big whole pieces.
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Marinate for 4-6 hours in an acidic marinade to help tenderize.
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Grill slowly over medium heat, turning occasionally, until 145°F internal temperature.
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Let rest 5 minutes, then slice across the grain for tenderness.
The long marinade time helps break down that tough collagen. Grilled shank won’t get quite as tender as braised, but the grill adds great flavor.
Other Uses for Beef Shank Bones
Besides the delicious meat, don’t throw out the beef shank bones after cooking! Simmer them into rich bone broth or stock.
The bones can also add flavor, collagen and body to soups like:
- Beef bone broth or stock
- Hearty lentil, bean or vegetable soup
- Pho broth – charred bones are key
- Minestrone, posole or tomato soup
For the deepest flavor, roast the bones at 400°F until well browned before using in soup. Just remove the bones before serving the soup.
Is Beef Shank Expensive?
Compared to premium steak cuts like ribeye or tenderloin, beef shank is very affordable. Here’s why it’s budget-friendly:
- Often costs less than $5 per pound
- Lots of bone and collagen drive the price down
- A few shanks can braise many meals
- Delivers rich beefy flavor and tender texture when braised right
If you’re looking for a tasty yet inexpensive cut of meat that goes a long way, beef shank is a fantastic choice. With the proper long, slow cooking, this humble cut transforms into the ultimate comfort food.
So now that you know what beef shank is and how to cook it, give this underrated cut a try! With minimal cost and effort, you’ll enjoy meat that’s fall-off-the-bone tender and packed with rich, beefy flavor.
WHAT ARE THE CUTS OF BEEF?
There are eight primal cuts of beef, along with numerous sub-primal cuts. While the eight primal cuts are standard, the names of sub-cuts may vary depending on region and even the individual butcher. Food service cuts may differ from that of butcher cuts.
Have you ever stood in the meat aisle at the supermarket, wondering about the difference in the various cuts of beef?
You are not alone. In fact, some people may prove reluctant to try different cuts of beef because they aren’t sure exactly how to use them or what they taste like. When you order 100% grass fed beef from Thousand Hills Lifetime Grazed, you may already have some idea about beef cuts. Here is a guide to beef cuts to help you have an even better understanding as a consumer and cook.
Learning about beef cuts helps you make more informed cooking and eating choices. Not only will you know where each cut of meat comes from, but you will understand why some cuts are more tender than others. You can order the right cut for the meals you want to make.
The Most UNDERRATED Beef Cut | How I Make Beef Shank
FAQ
What is another name for beef shank?
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Thousand Hillshttps://thousandhillslifetimegrazed.comBeef Shank Meat Cut | Thousand Hills Lifetime GrazedThe shank cross cut is the only real cut, but it goes by different names. These include the beef fore shank and the beef Osso Bucco cut. Shank meat is generally…
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Seven Sons Farmshttps://sevensons.netNext-Level Bone-in Beef Shank Recipes – Seven Sons FarmsJan 30, 2024 — Is there another name for beef shank? Beef shank has several other names, including beef foreshank, beef Osso Bucco cut, shank meat, and leg boil. H…
Is beef shank a good cut of meat?
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Flavor:Beef shank is rich in flavor due to the connective tissue and marrow it contains.
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Tenderization:Slow cooking methods break down the connective tissue, resulting in tender, falling-off-the-bone meat.
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Versatility:It can be used in a variety of dishes, including stews, soups, and even tacos.
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Nutrient-rich:Beef shank is a good source of protein, vitamins, and minerals like iron, zinc, and selenium.
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Cost-effective:It’s a relatively inexpensive cut of beef.
Is beef shank tender or tough?
The beef shank is basically the lower shin of a cow leg. The meat is tough and lean, therefore requiring a long cook to tenderize.
What is beef shank called at the store?
There are two shank parts in a cow (the front and back legs), and they can be sold under the different names: the Fore Shank and the Hind (or Rear) Shank. Beef shank can also be sold as “soup bones” at the store (this is how my local butcher labels them).