Beef shank

This article is about the beef cut. For other uses, seeTenderloin (disambiguation).

Beef shank

US beef cuts
Type	Beef steak

Uncut and cut beef shank (gravy beef)

Raw beef shank, whole cut

Braised beef shank

Thebeef shankis the leg portion of asteerorheifer.In the UK, the correspondingcuts of beefare the shin (the foreshank), and the leg (the hindshank).

Due to the constant use of thismuscleby 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 forbeef bourguignon.As it is very lean, it is widely used to prepare very low-fatground beef.Due to its lack of sales, it is not often seen in shops. However, if found in retail, it is very cheap and a low-cost ingredient for beefstock.Beef shank is a common ingredient insoups.

In Australia, it is commonly sold from butchers asgravy beeffor bone-less shanks or asosso bucowith bone-in.

In Asia, braised beef shank is very popular.

See also

• List of steak dishes