WHAT IS A BEEF SHANK?
The more a muscle is used, the tougher (and therefore cheaper) that cut is. And when you see how big a cow is, the legs and butt are among the hardest working muscles around. This results in a cut of meat that is tough and requires cooking techniques that apply moisture and lower levels of heat over longer periods of time. Recipes like Beef Bourguignon use braising to deliver that delicious, falling off the bone beef texture you know and love. However beef shank can taste a bit gamy to some. It’s most often used in the production of stock and as a base for soup.
WHERE IS THIS CUT LOCATED?
This is the muscle where the leg of the cow attaches to the main body.
WHAT IS A CRAZY RECIPE FOR BEEF SHANK?
WHAT RECIPES WORK WELL WITH A BEEF SHANK?
Why is beef shank often braised? What methods of preparation work best with this cut?”
WHAT TEMPERATURE SHOULD BEEF SHANK BE?
|HOW LONG DO I COOK BEEF SHANK FOR IT TO BE:|
|Medium||145 F / 63 C|
|Medium-Well||155 F / 68 C|
|Well Done||160 F / 71 C|
|Brisket||170 F / 77 C|
|Pot Roast||180 F / 82 C|
Note: Avoid rare with this recipe and stick with internal temperatures above 145 F (63 C). Also these are estimates, always use an accurate thermometer to double check the core temperature of any cooked piece of meat. Oven temperatures can vary as much as 50°F or 10°C on older ovens so try to cook your meat in the same location for consistent results.