Beef Shank

What Is Beef Shank?

Beef shank is a cut from the calf area of the cow’s front or hind leg, with a marrow bone in the center. Because it is a well-worked muscle, it is firm, rich in connective tissue, and flavorful.

When cooked slowly over low heat, its connective tissue gelatinizes and the meat becomes tender; the marrow adds a rich flavor to the dish. Sliced beef shank is the basis of osso buco, a classic Italian dish.

Beef Shank Nutrition Facts

One hundred grams of raw beef shank contains about 150 kcal and about 21 g of protein, along with a moderate amount of fat. It is rich in iron, zinc, and vitamin B12. These values are approximate estimates based on a USDA beef shank profile.

What Are the Benefits of Beef Shank?

With its high-quality protein, iron, zinc, and vitamin B12, beef shank can be part of a balanced diet.

This is general information; beef shank is a food, not a medical treatment.

How to Choose Beef Shank

A good beef shank has bright red meat, a plump marrow bone in the center, and a clean smell. In sliced cuts (osso buco), the bone should be centered and surrounded by meat.

• The meat should be bright red and smell clean.
• The marrow should be plump and light in color.
• If sliced, the bone should be intact in the center.

How to Store Beef Shank

Store raw beef shank in a covered container in the coldest part of the refrigerator for 2–3 days, or in the freezer for months. Keep raw meat separate from other foods and thaw it in the refrigerator.

Using Beef Shank in the Kitchen

Beef shank is most often used in stews, oven dishes, and simmered dishes; sliced, it is used for osso buco. The gelatin-rich cooking liquid from a long braise also enriches sauces and soups.

How to Make Osso Buco

Dredge sliced beef shank in flour and sear it. Add onion, carrot, tomato, and liquid, then cook covered over low heat for a long time, until the meat is tender enough to come away from the bone.

Frequently Asked Questions

Why does beef shank need to cook for a long time?

Because it is a muscle rich in connective tissue, it becomes tender only after long, low-temperature cooking; with a short cooking time, it remains tough.

Can you eat bone marrow?

Yes. The marrow in the cooked shank bone softens and can be scooped out with a spoon and eaten with bread or the dish.

Are beef shank and beef trotters the same?

No. Shank is the meaty, bone-in cut from the lower leg, while trotters are from the feet. Both are gelatin-rich cuts suited to slow cooking, but they come from different parts of the animal.