Beef Shank
Beef shank is a cut of beef from the leg of the carcass (foreshank from the front leg, hindshank from the rear) containing dense lean meat, heavy connective tissue, and a central marrow bone. Cross-sectional slices through the shank with the marrow bone visible are sold as osso buco in Italian butchery. Always braised or slow-cooked, shank is the cut that produces the most luxurious, gelatinous, deeply-flavored beef sauces.
Beef shank is a cut of beef from the leg of the carcass (foreshank from the front leg, hindshank from the rear) containing dense lean meat, heavy connective tissue, and a central marrow bone. Cross-sectional slices through the shank with the marrow bone visible are sold as osso buco in Italian butchery. Always braised or slow-cooked, shank is the cut that produces the most luxurious, gelatinous, deeply-flavored beef sauces.
The shank is the most-worked muscle group on the carcass, the leg that supports the entire animal. As a result it is dense with connective tissue (collagen) and has very little intramuscular fat. Cooked fast, it is virtually inedible, tough, dry, and chewy. Cooked low and slow with moisture for several hours, the collagen breaks down into gelatin and the lean stays moist in the resulting rich liquid. The cut has been valued for stocks, soups, and stews in nearly every cuisine on earth for thousands of years.
Italian osso buco is the iconic shank preparation: cross-cut shank slices (about 1.5 to 2 inches thick) with the marrow bone in the centre, braised in white wine, broth, and aromatics, served with risotto alla milanese. The marrow rendered from the bone is part of the eating quality; the gelatinized lean separates from the bone with a fork.
Also known as: Osso buco (cross-cut, Italian), Foreshank, Hindshank, Shin (UK), Gravy beef (Australia).
What good quality looks like
- A central round marrow bone (white, with a creamy yellow centre)
- Dense lean meat surrounding the bone, deep red color
- Heavy visible connective-tissue seams running through the lean
- A surrounding silverskin sheath that should be removed before braising
- Cross-cut slices for osso buco preserve the round bone-and-meat shape
How to cook it
- Braise low and slow: 95-110°C / 200-225°F for 3 to 4 hours until fork-tender
- Sear the surface hard before braising, builds depth in the resulting sauce
- Cover with at least half the depth of the cut in liquid (broth, wine, tomato), simmer not boil
- Pressure cook: 60 to 90 minutes at high pressure for similar tenderness in less time
Frequently asked
What is the difference between osso buco and beef shank?
Osso buco is a specific cut of shank: cross-cut slices about 1.5 to 2 inches thick with the marrow bone in the centre. Generic beef shank can also be sold as a whole leg portion, in chunks, or boneless. Same primal, different presentations.
Foreshank or hindshank, which is better?
Foreshank (front leg) tends to be slightly more tender with a smaller marrow bone. Hindshank (rear leg) is meatier with a bigger marrow bone but slightly tougher. Both braise to similar quality after 3 to 4 hours; hindshank is the better choice if you want substantial marrow rendering.
Can shank be cooked any way other than braising?
Sous-vide at 75-80°C / 167-176°F for 24 to 36 hours produces excellent results without losing as much moisture to the braising liquid. Pressure-cooking is faster but slightly less developed in flavor. Fast cooking methods (grill, sear) all fail with this cut, the connective tissue does not break down at fast-cook temperatures.
How can I tell if a shank is high quality from a photo?
Look for a clean round marrow bone with a substantial creamy centre, dense red lean meat surrounding it, minimal silverskin remaining, and even cross-cut slicing. Bone size and meat-to-bone ratio matter more than marbling on this cut.