Beef shank

Beef shank is the lower leg, a hardworking cut with lots of connective tissue and often a marrow bone in the centre. “Beef shin” is commonly used for the same cut, though butchers may use the names for slightly different parts of the leg.

Brown it well, then braise it partly covered with stock or wine at 150–160 °C for about 3 hours, until a fork slips in easily. Keep the liquid at a gentle simmer rather than a hard boil; the long, slow cooking softens the connective tissue.

Yes. Brown the shank first, add enough liquid to meet your cooker’s minimum, then pressure-cook large pieces for about 45–60 minutes; allow the pressure to release naturally. If it is still firm, cook it for another 10–15 minutes.

It is used for osso buco, traditionally made with cross-cut veal shank, and for slow-cooked soups, stews and broths. Serve the tender meat with mashed potato, polenta or crusty bread, and spoon over the rich cooking juices.

Bone-in cross-cut pieces give you marrow and make a flavourful braising liquid; choose pieces of similar thickness so they cook evenly. Boneless shank is easier to cut and portion, and works well in stews or when you want shredded meat.

Keep raw beef shank covered in the fridge and use it by the use-by date, or freeze it in an airtight wrap. Refrigerate cooked shank within 2 hours, in a shallow covered container, and use within 3–4 days or freeze.

Beef chuck or short ribs work well in a long braise, though they have a different balance of meat, bone and connective tissue. For a similar leg cut, beef shin or foreshank has 128 kcal and 20.2 g protein per 100 g, compared with 117 kcal and 23 g protein in beef shank.

For braised shank, tenderness is the best guide: the meat should pull apart easily and the connective tissue should no longer feel rubbery. For food safety, cook whole pieces to at least 63 °C and let them rest for 3 minutes; minced beef needs to reach 71 °C.