Beef shank

Beef shank is a cut of meat from the leg of a beef animal. Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so it is traditionally cooked in a slow-cook or braised method.

Overview

The beef shank is the shank (or leg) portion of a steer or heifer. In Britain, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to its lack of sales, it is not often seen in shops. However, it is not uncommon to find it in a home-cooked meal. Its primary uses are in stews and soups; it is highly flavorful.

Cooking

Beef shank is a tough cut of meat that is best cooked slowly in moist heat, such as by braising. It is an inexpensive, tough, and flavorful cut of meat. A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. Lamb shanks are often braised whole; veal shanks are typically cross-cut.

Nutritional Value

Beef shank is a good source of protein. It is also low in fat, which makes it a good choice for those on a diet. However, it is also high in cholesterol, so it should be eaten in moderation by those watching their cholesterol levels.

See Also

• Beef
• Braising
• Stew
• Soup

References

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  An image of uncut and cut beef shank
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  Beef shank