Protein Food
Beef Shank
About This Entry
Beef shank is a lean, sinewy leg cut built for braising — osso buco and soup bones share this muscle. Collagen melts into silky broth; pair with medium reds or robust whites when the dish includes tomato, herbs, or reduced wine sauces.
Beginner Guide
Shank is cross-cut with a marrow bone in the center. It is never a quick-cook steak — think stews, braises, and bone marrow richness.
FAQ
- What is Beef Shank?
- Shank is cross-cut with a marrow bone in the center.
- How should Beef Shank be cooked for best results?
- Lean cuts benefit from medium-rare to medium doneness, resting before slice, and slicing against the grain — avoid overcooking which dries the meat and makes tannic wines taste harsh.
At a Glance
Group
Beef
Classification
Animal Protein Foods
Scientific name
Bos taurus
Scientific Classification
- Display name
- Beef Shank
- Classification
- Animal Protein Foods
- Group
- Beef
- Scientific name
- Bos taurus
Taxonomy
- Cut type
- shank
- Anatomical cut
- shank
- Bone state
- bone in
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- braise, stew
- Recommended doneness
- well done