Beef Shank

Store raw beef shank tightly wrapped in plastic wrap or in an airtight container. Cooked beef shank should be stored in an airtight container.

Beef shank is best suited for slow cooking methods like braising, stewing, or pressure cooking to break down the connective tissues and make the meat tender.

Consider cutting the shank into cross-sections (osso buco style) for quicker cooking and more surface area for searing.

The marrow in the bone adds incredible depth of flavor to sauces, broths, and braising liquids.

Root vegetables (carrots, parsnips, potatoes)

Aromatics (onions, garlic, celery)

Herbs (rosemary, thyme, bay leaves)

Red wine

Tomatoes

Rich broths or stocks

Trying to cook beef shank quickly; it requires low and slow heat to become tender.

Not browning the shank properly before braising; searing builds essential flavor.

Discarding the bone and marrow; this is where much of the flavor resides.