Beef shank is an underappreciated cut. It’s one of the cheapest cuts of beef, and it’s often overlooked for more attractive pieces. However, it doesn’t mean that beef shank can’t make delicious meals.
I wanted to learn what beef shank is and how to cook it, so I talked with my butcher and spent months trying out different recipes. I experimented with various cooking methods and ingredients until I got the absolute best tender beef shanks.
Here’s everything you should know about this cut, including a step-by-step beef shank recipe.
Quick Summary
- Beef shanks come from the cow’s legs and are tough.
- Beef shanks are best cooked low and slow.
- They are one of the most affordable beef cuts.
What Is Beef Shank?

Beef shank is the cut of meat that comes from the cow’s legs. It’s located under the brisket at the front (the front or fore shank) and the round at the back (the hind or rear shank). Beef shanks tend to be tough, dry, and sinewy.
Beef shanks have a lot of muscle fibers and a little fat and marbling. Low-fat content can make this cut tough and dry, which is why you should cook beef shanks low and slow. The best methods for cooking beef shanks are smoking, braising, and sous wide.
Beef shanks are cut in horizontal cuts, in about one-inch slices. This is why the shank resembles a steak with a circle of the leg bone in each shank. One cow gives four pieces of shank, as a piece of beef shank comes from each leg.
Beef shanks aren’t commonly found in shops because there’s not a high demand for this cut. However, you can find an online supplier that sells them or ask the butcher to set apart some shanks for you. A good substitute for beef shanks is chuck roast, but it’s not as flavorful as the shank because there aren’t any bones.
This cut is cheap and is an excellent low-cost ingredient for beef stock and beef broth. It’s also commonly used in soups and osso buco.
How to Cut Beef Shank?
Cut a beef shank using a scraping knife to remove the fat. You need to be careful when removing the fat. It’s very thin, so it’s easy to remove the meat with the fat.
Poke the scraping knife in the meat from the side farther away from you and pull it towards you. Make sure to hold the beef shanks tightly. Repeat the process until all the fat has been removed. Once the fat is removed, you can cut beef shanks in two ways, depending on how you plan to cook this meat.
The first cutting method is deboning. You cut straight through the bone length until you reach the bone. Use a deboning knife and make small cuts around the bone and the muscles. You want to completely remove the bone from the beef shank so you can use it to make beef broth, lean ground beef, BBQ, and more.
The second cutting method uses a butcher’s knife to make thick cuts through the width of the meat. This creates boned pieces that you can roast or smoke. Or, you can turn these pieces into smaller one-inch thick boned steaks. They’ll have a lot of flavor because they still have the bone.
Note: Make sure to cut the beef shanks against the grain so the meat holds the shape.
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How to Cook Beef Shank?

The best way to cook beef shank is low and slow. You should cook beef shanks for at least four to six hours so the meat has time to become tender and flavorful.
Cooking beef shanks low and slow also helps to increase the meat’s nutritional value. As the shanks simmer for a long time, minerals seep out from the bone and cartilage and give the meat a rich flavor.
Cooking beef shank low and slow also gives you three parts you can eat: the meat, the marrow, and gelatin from the bones. Bone marrow lowers inflammation and supports joint health [1] [2].
“Beef shanks are kind of two-for-one. You get that beautiful, tender, succulent meat and healthy marrow bone.”
- Food Wishes, YouTube Channel
Pro tip: In case you’re cooking boneless beef shank, make sure to save the bones and make a nutritious broth.
Here’s how I cook beef shank for the most delicious and nutritious meal
Braised Beef Shank Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours and 10 minutes
- Number of Servings: 4
Ingredients

- 2 pounds beef shanks
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 3 celery stalks, diced
- 4 carrots, diced
- 4 garlic cloves, diced
- 2 sprigs fresh parsley
- 2 cups red wine
- 1 1/2 cups canned tomatoes
- 1 can beef broth
Instructions
- Preheat the Dutch oven to 300 degrees.
- Pat dry the beef shanks with paper towels to remove excess moisture. Secure the shanks to the meat with kitchen twine.
- Season the beef shanks with salt and pepper.
- Add olive oil to the Dutch oven and wait until it turns hot. Once the oil is hot, add the shanks and sear the meat until it’s browned on all sides. This takes about three minutes. If your Dutch oven isn’t large enough to hold all the meat at once, brown the meat in batches. Once the meat is browned, remove it from the pot.
- Lower the heat to medium heat. Add the chopped onions, carrot, and celery, and saute until they turn translucent.
- Add the parsley, garlic, and tomato, and cook for ten minutes. Stir to combine everything and coat the veggies in the oil and beef drippings. Then add the red wine and beef bone broth.
- Place the shanks on top of the vegetables in the Dutch oven. The meat should be covered in liquid. Put the lid on the oven and cook for about two hours until slow cooking turns the meat tender.
- Once the braised beef shanks are tender, remove the Dutch oven from the oven and take out the meat. Remove the skin and the kitchen twine and discard. Pour the sauce from the Dutch oven pot over the shanks.
- Serve braised beef shanks immediately with mashed potatoes.
Recipe Notes

Here’s what to keep in mind when you slow-cook braised beef shanks:
- Deglaze the pan. Once you add the red wine, scrape off the browned bits stuck to the bottom. Don’t throw away these bits, as they give a lot of flavor to the braised beef shank.
- Serve braised beef shanks with creamy side dishes, such as mashed potatoes. Polenta and risotto also work well.
- Use fresh chopped tomatoes or tomato paste for a rich tomato flavor.
- Adjust the cooking process as needed. You should cook the beef shanks until you have tender meat and the internal temperature reaches 145 degrees [3].
Nutrition Facts
- Calories: 346 calories
- Total Carbs: 13g
- Protein: 23g
- Fat: 22g
- Fiber: 3g
- Net Carbs: 10g
How to Store and Reheat Braised Beef Shanks?
Store leftover braised beef shanks in a shallow container in the fridge for up to five days. You can also store it in the freezer once the meat cools down to room temperature. Keep in the freezer for two to three months.
Reheat braised beef shanks by leaving them in the fridge to thaw overnight. Then heat in the microwave. If you’re short on time, you can thaw in the microwave for 30 to 40 seconds. Make sure to place the beef shanks in a small saucepan so the juices don’t run over the microwave.
FAQs
What is Another Name for Beef Shank?
Another name for beef shank is beef shin because it comes from the lower leg of a steer. This muscle works a lot, so beef shank has a lot of connective tissue that breaks down in a slow cooker.
Is Beef Shank a Good Cut of Meat?
Yes, beef shank is a good cut of meat. It’s fork-tender when cooked for a long cooking time. It’s low in saturated fat and rich in gelatin.
Is Beef Shank Considered Steak?
No, beef shank isn’t considered a steak in the traditional sense. Steaks are usually cut from more tender muscle groups of the cow, such as the rib, loin, and sirloin. Beef shank is known for its tough and collagen-rich meat and is often used for slow-cooking methods.
References:
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5350494/
- https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3392795/
- https://www.usda.gov/media/blog/2022/10/03/cooking-meat-it-done-ye