Is Beef Shank Same as Shin of Beef

What is beef shank? You may have seen this enormous hunk of beef at a butcher's shop before. Wonder no longer! Beef shank is a lean, flavorful cut of meat from the forearm and upper hind leg of a steer so there are four shanks on each steer.

The fore shank is found on the breast underneath the brisket portion of the legs and the hind shank is located just above the knee below the round, but whether from the front or back legs, beef shank can be prepared and served the same way.

Beef shank is extremely low in fat; in fact, it only has about an ounce of fat per pound. It is not well marbled and the little fat it does have appears as a few white patches across the surface of the meat.

Beef shank's low fat content makes it a perfect choice for people looking to eat a high protein, low-calorie diet.

Let's take a look at the most frequently asked question about beef shanks and then some of the more popular ways of cooking them.

Most Common Questions About Beef Shanks

You are not alone in your quest to learn more about this cut of beef.  Here are teh answers to some of the most frequently asked questions about beef shanks.

What are other names for beef shank?

Beef shank is also sometimes called beef shin, beef leg, or braising shank. It may also be labeled specifically fore shank, rear shank, or hind shank. In Australia, beef shank is also known as gravy beef.

Are beef shanks expensive?

Beef shanks are a fairly inexpensive cut of meat. Even organic, grass-fed varieties can retail for about $4 per pound and conventionally raised beef shanks may be available for as little as $3 per pound.

Beef shanks may not be carried at smaller stores, but a bigger grocery store with a well-stocked meat department or a butcher shop should stock them.

How big are beef shanks?

Beef shanks are a massive cut of meat, weighing in around eight to ten pounds.  To make the shank more manageable they are routinely sliced into "steaks" that are about an inch thick.

Are beef shanks tough or tender?

Beef shanks are from a thickly muscled, well-used portion of the cow so they are a tough cut of meat with very low fat content but the right type of cooking can make even this tough cut a delicious, melt-in-your-mouth treat.

How to Cook Beef Shanks

To achieve a delicious meal, beef shanks should be cooked low and slow. There are several ways to accomplish this, whether by braising, smoking, or sous vide, but they all require long cooking in moist heat. Beef shank makes glorious stews, succulent barbecue, and even excellent beef jerky.

The first step to preparing beef shank is to carefully use a scraping knife to remove the thin membrane of fat (silverskin) that may still coat it. Always cut beef shanks against the grain to preserve their shape.

If your cooking dish is large enough, you can take advantage of all the rich flavor from the bone by cooking the beef shank whole.

To prepare without the bone:

• using a boning knife, cut through the length of the meat all the way down to the bone
• make small cuts all the way around between the meat and bone
• remove the meat from the bone
• can be used for stews, casseroles, lean ground beef, or barbeque

To cut boned rounds of beef shank:

• with a butcher knife, cut thick (2-3 inch) horizontal slices of meat with the bone still in them
• Can be roasted, smoked, or braised as they are, or cut into 1-inch slices to serve as individual steaks

Remember that cooking beef shank with the bone adds a great amount of flavor to your dish. If you do choose to debone it, the large center bone of the beef shank is perfect to save for making bone broth.

Expect to cook beef shanks for at least 4-6 hours unless you are using a pressure cooker. The braising liquids for beef shank often include beef broth, tomato sauce, and soy sauce, with garlic and onion commonly added for flavor.

Beef shanks work perfectly in:

• Stews
• Casseroles
• Curries
• Beef noodle recipes

Or shredded in:

• Tacos
• Sliders
• Barbeque sandwiches

Braised beef is a very popular dish in Asian cuisines, and probably the most well-known dish made with beef shanks in Western cuisine is the French classic, Beef Bourguignon. Beef shank also makes an excellent meat for pho and osso bucco.

Beef shank substitutes

The best substitutes for beef shank are other tougher, well-muscled cuts of meat like chuck roast, skirt steak, short ribs, oxtail, beef arm, tendon, silverside, and veal shank, with oxtail being the nearest substitute.

What to serve with beef shanks

As a slow-cooked cut of meat, beef shanks are often served topped with gravy, and pair perfectly with a warm, comforting starch like mashed potatoes, potatoes au gratin, or rice. It is best enjoyed with warm bread and roasted root vegetables or a green salad to add a little crunch and freshness to the meal.

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Source: https://www.qualitygrillparts.com/what-is-beef-shank/

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