|Cookbook: Beef shank Media: Beef shank|
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. Although, 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 it is commonly sold from butchers as gravy beef for bone-less shanks or as osso buco with bone-in.
|This meat-related article is a stub. You can help Wikipedia by expanding it.|