Beef Shank

Toughest

Beef shank comes from the animal's thigh. As a heavily used muscle, it's full of connective tissue and is arguably the toughest cut. However, when cooked properly, it transforms into incredibly rich, flavorful dishes.

Cook Time

3-4+ hours

Low and slow

Best Method

Moist Heat

Braising, stewing

Price Range

Most affordable

Where It Comes From

The shank is cut from the leg of the cow - there are four shanks total (two front, two back). Because the legs are constantly supporting the animal's weight and movement, this meat is packed with connective tissue, tendons, and muscle fibers.

Cooking Tips

•Cook low and slow with moist heat to break down collagen into gelatin
•Perfect for making rich, collagen-packed broths and stocks
•The meat should fall off the bone when properly cooked
•Braise at 300-325°F for 3-4 hours until fork-tender

Popular Dishes

Osso Buco

Famous Italian dish featuring braised veal or beef shanks with vegetables, white wine, and broth

Beef Bourguignon

Classic French stew with red wine, mushrooms, and pearl onions

Pho Broth

Vietnamese soup base where shanks create a deeply flavorful, aromatic broth

Ground Beef

Often ground for lean, low-fat beef mince

Pro Tip

Don't discard beef shank! While it may be tough, it's one of the most affordable cuts and produces incredible depth of flavor. The bone marrow adds richness to broths, and the meat becomes incredibly tender when braised properly.