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).
![]() US beef cuts | |
Type | Beef steak |
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![](http://up.wiki.x.io/wikipedia/commons/thumb/6/63/An_image_of_uncut_and_cut_beef_shank_%28gravy_beef%29_2013-04-08_18-03.jpg/220px-An_image_of_uncut_and_cut_beef_shank_%28gravy_beef%29_2013-04-08_18-03.jpg)
![](http://up.wiki.x.io/wikipedia/commons/thumb/4/49/Beef_shank.jpg/220px-Beef_shank.jpg)
![](http://up.wiki.x.io/wikipedia/commons/thumb/b/b6/%E5%8D%A4%E7%89%9B%E8%85%B1.jpg/220px-%E5%8D%A4%E7%89%9B%E8%85%B1.jpg)
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.[1]
In Australia, it is commonly sold from butchers as gravy beef for bone-less shanks or as osso buco with bone-in.
In Asia, braised beef shank is very popular.
See also
editReferences
edit- ^ "Beef Shank Soup". RecipeSource. Archived from the original on 17 January 2008. Retrieved 25 May 2008.