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Shank

Beef shank cross cuts

Information for Shank

Cut Ratings

Flavor 2 star
Tenderness 1 star
Value 4 star
Leanness 3 star

Typical Cooking Methods

Braise

Other Names for Shank

Shin, Gite de devant (French), Garron (Spanish), Giaretto (Italian)

Good Substitutes for Shank

Short ribs

Traditional Dishes for Shank

Beef Bourguignon and used to make various broth and soups

Beef Recipes

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Description of Shank

Shank cuts are located near the brisket and is also obtained from the rear legs. It is a well-exercised part of the cow so the meat obtained from this area tends to be lean and tough. It can only be cooked in methods that require slow and moist cooking. This way the tough connective tissue in the shank breaks down and imparts rich and beefy flavor to the dish.

The front shanks tend to be smaller and less tough than the rear shanks. Maybe that is why rear shanks are most commonly cut up or grounded. Different dishes require different type of shank cuts. For example if you need to prepare beef stocks then you need buy 1 to 2 inches thick crosscut beef shanks. On the other hand if you are planning to make Korean-style press beef then you need to buy deboned shank meat. Apart from these cuts, there are other cuts like hind shanks and fore shanks. These can be used in various recipes.

This cut is popular for making beef stock, stew and broth. Shank is a great main ingredient because it is cheap and exudes a rich beefy flavor when cooked for long hours. Lastly the cut is famous in many Asian cuisines, especially Korean.