Shank
The lower leg primal, extremely tough when raw but produces the most gelatinous, deeply flavored braises when slow-cooked.
The shank comes from the lower leg of the steer — both front (fore shank) and rear (hind shank). These are some of the hardest-working muscles on the entire animal, which means they're loaded with connective tissue, collagen, and dense muscle fiber.
Raw shank is about as tough as beef gets. You cannot grill it, pan-sear it, or cook it quickly in any way. But give it time and liquid, and it transforms into something transcendent.
Why Shank is Special: The extraordinary amount of collagen in shank converts to gelatin during long, slow cooking. This gives braised shank dishes a body and richness that no other cut can match. Osso buco — cross-cut veal shank braised with aromatics — is one of the great dishes of Italian cuisine for exactly this reason.
Key Forms: - Cross-cut shank (rounds with marrow bone in center — "osso buco cut") - Whole shank (for stocks and long braises) - Ground (adds gelatin and body to burger blends)
The Bone Marrow Bonus: Cross-cut shanks include a section of leg bone filled with marrow. During braising, this marrow melts into the cooking liquid, adding incredible unctuousness. Don't forget to scoop it out and eat it.
Cooking: Braise at 300–325°F for 2.5–3.5 hours, or until fork-tender. The meat should practically fall apart. Season the braising liquid well — it becomes an extraordinary sauce.
Beef shank is one of the last truly affordable cuts at $4–$7/lb for Choice.