Shank Cuts

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Shank Cuts

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Cooking Method:

Braise

Other Names:

Center Beef Shanks, Cross Cut Shanks, Fore Shank For Soup

Description:

Cut from the lower half (shin region) of either the front or rear legs, the shank is extremely tough but full of great beef flavor. The fore shank is slightly meatier, but the hind shank is longer. Simmer slowly in water or broth to break down their connective tissue. Excellent for flavoring soups and stock or for use in osso bucco.

 

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