Bone-in Beef Shank

Bone-in beef shank is the lower leg of the cow cut into cross-sections with a marrow-filled center bone. It is a tough, collagen-rich cut that turns silky and fork-tender with long, moist heat, yielding a rich beefy broth. Commonly sold as 1–2 inch cross-cut rounds, it excels in braises, stews, and soups.

Shank cookery is traditional in many cuisines, notably Italian osso buco, northern Chinese braises, and Mexican caldo de res. Cuts come from fore- or hindshank and are typically processed as cross-cut rounds at the packing plant or butcher.