Definition:

The shank is located on the lower part of the leg (the shin). The cow works this muscle the most, so the shank’s tough meat requires braising (long, moist heat) to tenderize. During several hours of braising, the fat and sinew break down, and the meat absorbs the flavors of the braising liquid.

The beef shank’s bone marrow is prized for its creamy texture and buttery flavor, and adds considerable richness to gravies and soups.

Beef shank is equally, if not more, delicious as veal shank (commonly used in osso bucco) and serves a larger portion at half the price.