Beef Shank

What Is Beef Shank?

Beef shank is a cut coming from the calf area of the cow's front and hind legs, with a marrow bone in the middle. Since it is a heavily worked muscle, it is firm, rich in connective tissue, and flavorful.

When cooked long and low, the connective tissue gelatinizes and the meat softens; the marrow in the bone also gives the dish a rich flavor. Its sliced form is the base of the classic Italian dish "osso buco."

Nutritional Value of Beef Shank

100 grams of raw beef shank contains approximately 150 kcal of energy, approximately 21 g protein, and a moderate amount of fat; it is rich in iron, zinc, and B12. The values are approximated from the USDA beef shank profile.

What Are the Benefits of Beef Shank?

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

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

How to Choose Beef Shank

Good beef shank has vivid red flesh, plump and light-colored bone marrow, and a clean smell. In sliced (osso buco) specimens, the bone should be in the center with meat around it.

• The flesh should be vivid red, the smell clean
• The bone marrow should be plump and light-colored
• If sliced, the bone should sit whole in the center

How to Store Beef Shank

Raw beef shank is stored in a sealed container in the coldest part of the refrigerator for 2-3 days, or in the freezer for months. Raw meat should be kept separate from other foods, and thawed in the refrigerator.

Using Beef Shank in the Kitchen

Beef shank is mostly used in stew, baking, and boiling; its sliced form is used as osso buco. The gelatinous liquid obtained from long cooking also enriches sauces and soups.

How Is Osso Buco Made?

Sliced beef shank is floured and seared; onion, carrot, tomato, and liquid are added, and it is cooked covered at low heat for a long time until the meat comes off the bone easily.

Frequently Asked Questions

Why is beef shank cooked for a long time?

Being a muscle rich in connective tissue, it only becomes tender with long, low-heat cooking; it stays tough if cooked briefly.

Is bone marrow edible?

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

Are beef shank and beef trotter the same?

No; shank is the meaty-bony cut of the calf area, while trotter is the foot area. Both are gelatinous, slow-cooking cuts but come from different areas.