Beef Shanks
Beef shanks tend to occupy the top shelf of the meat case along with the oxtail, heart, and other cuts of beef you probably never think about. But it is time to stop overlooking beef shanks. When cooked properly beef shanks can deliver a rich, meaty flavor to a variety of soups, stews, and braises.
Where do beef shanks come from?
Beef shanks are generally 1 1/2 – 2 inch cross sections of the upper legs of the steer. You can find them whole from time to time and those run about 8-10 inches long. The cross sections will usually range from 3-6 inches in diameter.
Beef shanks tend to be somewhat lean and tough since the leg muscles are constantly in use. Because of this beef shanks require a long, moist cooking method to break down the toughness and allow the rich flavor to come through.
How to cook beef shanks
Beef shanks are perfect for nearly any beef stew or soup recipe you might find. You can even use them for something like pot roast instead of the standard chuck roast.
Two popular dishes that would benefit from the use of beef shanks are beef bourguignon and osso buco. Most beef bourguignon recipes call for chuck roast and osso buco is traditionally made with veal shanks but you can definitely substitute beef shanks. If you ever see a recipe for short ribs or oxtail you can also substitute beef shanks reasonably well. The cooking time might need to be adjusted but the final result will be very good.
Most beef shank recipes follow a somewhat similar format: Sear the meat, brown some aromatics (onion, garlic, etc.), add some liquid (broth or red wine) and the meat, simmer or cook in the oven or slow cooker for a few hours, add some vegetables, and you are good to go. There are dozens of variations on this format but if you follow that blueprint you will have a great, hearty beef dish.
Since there is a nice, big piece of bone in the shanks you will be able to extract a lot of the great marrow flavor. Come back in a couple days to hear more about bone marrow.
As I was researching beef shanks I also came across smoked beef shanks. Since the shanks (foreshanks anyway) are right next to the brisket this makes sense. If you just smoke it like you would a brisket though the meat will dry out. Smoke the shanks for a couple hours, put them in a foil pan with some liquid (broth, wine, etc.), and let them continue to braise on the smoker for a few more hours. The result should be a nice, moist shredded beef.
Where to buy beef shanks
Surprisingly most grocery stores carry beef shanks. Like I mentioned earlier you will usually find them on the top shelf of the meat case. I saw them at the grocery store over the weekend for $5 per pound. Since you are paying for a lot of bone relative to meat you it doesn’t end up being the cheapest meat but it isn’t outrageous either.
If you happen to know a butcher who breaks down whole carcasses be sure to ask them to save the shanks for you. Most people won’t really want them so you could probably get them for a good price. At the factory farms the shanks are regularly just ground for ground beef so they aren’t super plentiful and aren’t a big seller in the grocery stores, hence the somewhat high price.
The next time you are looking for beef for a nice stew or you are planning on braising short ribs take a look at beef shanks. Are they the best cut of beef? No by a long shot. But they can be a great addition to your beef cooking arsenal.
Like what you read? Be sure to share it with your friends and come back tomorrow to learn about another cut of beef.
