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Information for Fore Shank
Typical Cooking Methods
Other Names for Fore Shank
Good Substitutes for Fore Shank
Traditional Dishes for Fore Shank
Used to make various broth and soups
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Description of Fore Shank
Foreshank is obtained from the front leg of the cow. The muscle in this area is well-exercised which makes the surrounding meat in the leg tough and lean with low fat content. Since this area contains lot of gristle and membrane, one needs to slowly cook it in liquid to make it tender enough to eat. You should remove as much gristle and membrane as you can from the foreshank before cooking, or ask the butcher to do it for you.
When buying the foreshank make sure it is lean and muscular. It should also be in bright cherry red in color and shouldn't contain any excess liquid.
When cutting the foreshank, you can crosscut the whole thing which will make it easier to cook. Although you usually cook this cut by braising you can experiment with different seasonings, ingredients and recipes to get a variety of mouth watering dishes.
The beef in the foreshank contains high collagen that converts to gelatin when cooked. This is why it is excellent for making soup and stock. The grounded shank meat is also used to flavor consommés because the meat has a rich flavor and high collagen content.