The beef shank is an economical, hard-working cut that delivers rich flavor and tender texture when cooked properly. But what exactly is this cut and how is it best used? Let’s explore everything you need to know about the versatile beef shank.
What is Beef Shank?
Beef shank refers to the leg portion of cattle. There are two types:
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Foreshank – The foreshank comes from the front leg above the knee. This is also called beef shin
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Hindshank – The hindshank is from the rear leg above the knee and includes the muscles that surround the tibia and fibula bones
Shanks contain a lot of collagen and connective tissue from the heavy use of these legs by the animal. When cooked with moist heat for an extended time, the connective tissue melts into succulent gelatin that gives incredible flavor and moisture.
Where it Comes From on the Cow
To understand this cut, it helps to visualize where it comes from on the animal. Picture the cow standing on all fours.
The foreshank is the upper portion of the front legs above the knee and includes the main muscle groups that surround the radius and ulna bones.
The hindshank comprises the muscles encompassing the tibia and fibula bones in the upper rear legs. It sits between the round and the hoof.
Characteristics of Beef Shank
Beef shank has some unique properties:
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Well-exercised – As load-bearing limbs, shanks get a lot of use, making the meat tough and sinewy.
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Collagen-rich – All that exercise builds up collagen in the connective tissues. This melts into luscious gelatin when braised.
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Lean – With little marbling, shanks are a very lean cut. Great for low-fat dishes.
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Intense flavor – The abundant collagen gives beef shanks a deep, meaty flavor.
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Affordable – As a working cut, shanks cost much less than premium steaks and roasts.
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Versatile – Shanks can be braised, stewed, grilled, or ground for various dishes.
How to Cook Beef Shank
To turn tough shanks tender and pull all the flavor out of that collagen, moist cooking methods are key:
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Braise – Braising involves browning the meat then slowly simmering in liquid until fall-off-the-bone tender.
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Stew – Low and slow stewing breaks down collagen while melding flavors together.
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Slow cook – Pop shanks in a slow cooker with veggies and seasonings for effortless shreddable meat.
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Grill – Marinating shanks before grilling over medium heat helps keep them moist. Slice across the grain when done.
For the most flavor and tenderness, braise, stew, or slow cook beef shanks for at least 1 1/2 to 3 hours. The long cooking renders all that connective tissue into succulent, meaty perfection.
Tips for Preparing Beef Shank
Follow these tips when prepping shanks:
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Choose shanks that are meaty in appearance with white fat marbling.
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Trim off any discolored portions or excess fat before cooking.
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Remove the tough outer membrane for more tender results.
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Cut across the meaty sections between bones for smaller pieces to braise or stew.
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Leave whole for dramatic presentations or easier handling on the grill.
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Season well with salt, pepper and spices like garlic, oregano, paprika.
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Brown before braising or stewing to build a flavor base.
Beef Shank Recipe Ideas
Beyond soups and stews, get creative with beef shanks in dishes like:
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Hearty beef bourguignon – Braised with red wine, mushrooms, and bacon lardons for a rich French classic.
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Sunday pot roast – Slow cooked shanks become fall-apart tender when pot roasted with carrots and potatoes.
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Big bowl chili – Braise large chunks of shank in a homemade chili full of beans, tomatoes and spices.
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Korean galbi jjim – Flavorful braised shanks in a sweet, savory sauce with Asian pear, garlic and ginger.
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Rustic ragù – Simmer with red wine and tomatoes for a hearty Bolognese-style meat sauce to toss with pasta.
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Shredded beef tacos – Slow cook then shred for tacos, nachos, burritos, and enchiladas.
Buying and Storing Beef Shank
When shopping, look for meaty shanks with white marbling. Avoid those with dry, cracked outer membranes.
Store fresh shanks tightly wrapped on the bottom shelf of the refrigerator for 2-3 days. Freeze for up to 4 months in an airtight package with freezer wrap.
Thaw frozen shanks gradually in the fridge before cooking. Do not re-freeze raw shanks once thawed.
Nutrition of Beef Shank
With all that collagen-rich connective tissue, beef shank offers several nutritional benefits:
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High protein – Great for muscle repair and building with over 20g protein per 3-ounce serving.
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Iron – Provides about 15% of the RDI of iron to support oxygen transport and immune function.
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Zinc – A 3-ounce serving contains around 25% of the RDI of zinc, vital for immune support.
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Other minerals – Also delivers phosphorus, selenium, and B vitamins.
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Low calorie – With little fat marbling, a lean shank is only 150 calories for 3 ounces when trimmed.
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Low carb – Contains zero carbs, making it perfect for low-carb, keto, and paleo diets.
Is Beef Shank Right for You?
If you love hearty stews and braises, beef shank deserves a spot in your beef repertoire. With its stellar nutrition profile and savory depth of flavor, this inexpensive cut can elevate soups, stews, pot roasts, and more. Take your time prepping and cooking beef shank right, and this unsung hero will deliver tender, succulent results full of soul-warming flavor. Give beef shank a try today!
Other Names for Beef Shank
Cows have two shank parts: the front and back legs. These parts are sold under different names, such as the Fore Shank and the Hind (or Rear) Shank.
The store may also sell beef shank as “soup bones,” which is what my butcher calls them. If you want to buy a beef shank, most butcher shops will only sell the rear shank because it is longer and more uniform in shape.
Versatility of Beef ShankSince beef shanks are naturally a tough piece of meat, there are limits to what you can do with it. They MUST be simmered in moist heat for a long period time in order to be tender and delicious. For that reason, they are commonly found in slow cooker and soup recipes.
The Most UNDERRATED Beef Cut | How I Make Beef Shank
What temperature should I cook beef shanks in the oven?
You can also barbecue beef shanks in a regular oven by preheating the oven to 325 °F and preparing a casserole dish. The dish should contain beef broth with any spices that you want to use to flavor the beef shanks. The casserole should have enough broth and spices that beef shanks get half-submerged in them.
What are the benefits of cooking beef shank?
However, as beef shanks are cooked slowly at a low temperature, the nutritional value of this cut really comes out. Bone and cartilage are rich sources for important nutritional minerals, and as the beef shanks simmer/cook, the minerals are seep out and give the beef shanks a deep and rich flavor.
What is the cost per pound of beef shank?
Organic, grass-fed beef shanks can be bought for $4 per pound, whereas regular farm beef shanks only cost about $3 per pound. Besides the farm information, the labels for beef shanks also mention if they are fore-shanks or hind-shanks.