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Beef shank

Cut of beef

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109
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807 characters
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76%
Revision
1346432436 · 2026-03-31T20:14:19Z
Key vocabulary

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ingredient2 uses in this article corresponding1 uses in this article bourguignon1 uses in this article foreshank1 uses in this article boneless1 uses in this article commonly1 uses in this article constant1 uses in this article low-cost1 uses in this article However1 uses in this article low-fat1 uses in this article popular1 uses in this article portion1 uses in this article prepare1 uses in this article common1 uses in this article dishes1 uses in this article ground1 uses in this article muscle1 uses in this article retail1 uses in this article sinewy1 uses in this article widely1 uses in this article

Overview

The beef shank is the leg portion of a steer or heifer. In the UK, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to prepare very low-fat ground beef. Due to its lack of sales, it is not often seen in shops. However, if found in retail, it is very cheap and a low-cost ingredient for beef stock. Beef shank is a common ingredient in soups. In Australia and New Zealand, it is commonly sold from butchers as gravy beef for boneless shanks or as osso buco with bone. In Asia, braised beef shank is very popular.

See also

* List of steak dishes

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