Beef shank
![]() US beef cuts | |
Type | Beef steak |
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![](https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/An_image_of_uncut_and_cut_beef_shank_%28gravy_beef%29_2013-04-08_18-03.jpg/220px-An_image_of_uncut_and_cut_beef_shank_%28gravy_beef%29_2013-04-08_18-03.jpg)
![](https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Beef_shank.jpg/220px-Beef_shank.jpg)
![](https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/%E5%8D%A4%E7%89%9B%E8%85%B1.jpg/220px-%E5%8D%A4%E7%89%9B%E8%85%B1.jpg)
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.[1]
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
[edit]References
[edit]- ^"Beef Shank Soup".RecipeSource.Archived fromthe originalon 17 January 2008.Retrieved25 May2008.