How To Cook Cross Cut Shank

I don't even remember the terminal time I bought a package of beef at the store.

Nosotros usually butcher a steer every 12-18 months, which keeps our freezers filled to overflowing.

But even though we've been doing this for years, the aforementioned thing happens every. single. fourth dimension.

The hamburger and steaks wing out of the freezer first, and I'm left with the aforementioned lingering packages of cuts I'thou not entirely sure how to use.

Always had that happen?

Well, I'yard tired of it. And information technology's kinda embarrassing. And I'thou gear up to get rid of this problem in one case and for all.

Therefore, may I present to you…

The Cooking Through the Cow Series.

The goal of this web log series is to aid yous (and yep, me too) figure out how to best utilize the cuts of beef that might not exist as popular in our modern American diets; the cuts with all sorts of wonderful attributes that tend to stay buried at the bottom of the freezer due to hesitation on what the heck to practice with them.

But they won't be lingering at the lesser of the deep freeze anymore. Because we're gonna plow them into something succulent.

Get-go up on the proverbial cut lath? The beautiful, yet often overlooked, beefiness shank.

More Cooking Through the Cowposts:

Acquire about how to cook curt ribs here.

Click hither to learn about cooking round steak.

What is Beef Shank?

The shank is found on the leg of a moo-cow, simply in a higher place the knee or hock. This cut of meat is cut in horizontal cuts (frequently in 1-inch slices), which is why beef shank looks similar a steak with a circle of the leg bone in each piece. (It is also sometimes sold boneless.) Inside the bone at that place is piece of marrow that is edible as well.

This bone-surrounded-by-meat cut is either unknown by most people or has a reputation for being tough and dry. However, with some simple tips, beef shank can not but save y'all money, but likewise provide a nutritious and very flavorful meal.

Other Names for Beef Shank

There are ii shank parts in a moo-cow (the front and back legs), and they tin exist sold under the different names: the Fore Shank and the Hind (or Rear) Shank.

Beef shank can besides be sold every bit "soup basic" at the store (this is how my local butcher labels them). If you get to a butcher shop for your beef shank, they often just sell the rear shank because information technology is longer and more compatible in shape.

Is Beef Shank Piece of cake to Find?

Information technology's probable your standard neighborhood grocery store might non carry beefiness shanks, although it never hurts to ask behind the butcher counter. Information technology'south not a popular cut in generic grocery stories since many people aren't certain how to best use beef shanks and they are a cheap cut which yields minimal profit for the shop.
Notwithstanding, since at that place are iv beefiness shank cuts per cow, it tin be a common and frugal detail to find at local farms, local butcher shops, or better-quality grocery stores.

Are Beef Shanks Tough or Tender?

Since beef shank is the leg parts of the cow, it is a very tough, dry, sinewy slice of meat. Naturally, the legs of cows are hard-working, and then it it total of muscles, connective tissues, bones, and joints.

Still, beef shanks can get extremely tender, every bit in: eat-it-with-a-spoon-tender if information technology is cooked for a long time in moist oestrus (like simmering information technology all twenty-four hours in your crockpot). Therefore, braising or ho-hum cooking beef shank is platonic.

Are Beef Shanks Expensive?

Because beef shanks are incredibly overlooked, they are generally very affordable. As a bonus, they are as well very nutrient-dense (more on that below), which gives them a ton of bang for simply a few bucks.

Versatility of Beef Shank

Since beef shanks are naturally a tough piece of meat, there are limits to what you lot tin do with it. They MUST be simmered in moist heat for a long period time in gild to be tender and succulent. For that reason, they are commonly found in deadening cooker and soup recipes.

How to Cook Beef Shank

The most important thing you need to know near cooking with beef shanks is that it requires fourth dimension. Plan on cooking your beef shanks for at least 4 to half-dozen hours to transform it from tough and chewy to tender and flavorful. (Or try using a pressure level cooker to reduce the time.)

However, as beef shanks are cooked slowly at a depression temperature, the nutritional value of this cut really comes out. Os and cartilage are rich sources for important nutritional minerals, and as the beef shanks simmer/cook, the minerals are seep out and give the beef shanks a deep and rich flavor.

(Some people merits this cutting can be "gamey" or especially strong flavored. I would agree that it has more than flavour than a basic burger, but I don't detect it offensive.)

After a long day of simmering, beef shanks actually give you THREE edible parts: the meat, os marrow (yes, bone marrow is edible AND good for you lot!), and gelatin from the bones.

Once you lot've made your meal from the beef shank (recipe ideas below), save the bones and brand a rich, nutrious bone goop from them. Here are my best tips for making beef bone broth.

Or, if you'd similar to make stock kickoff, sear the shanks, let them simmer in the broth for at least 12 hours, then remove the meat from the bone, shred it, and employ in other dishes.

Beef Shank Recipes:

Deadening Cooked Beef Shanks with Onions and Mushrooms
Ossobuco Beefiness Shanks
Braised Beef Shanks with Gremolata
Rich Beefiness Barley Soup
Pot Au Feu (Beef Stew)
Slow Cooked Beef Shanks with Garlic, Veggies, and Herbs
Caldo de Res (Mexican Beef Soup)

Don't forget to relieve the basic to make a rich and hearty beefiness os goop!

Beefiness Shank Quick Rankings:

Sourcing Difficulty: 5 (one= available everywhere, 10= very difficult to find)
Versatility: 7 (1= very versatile, 10= very limited uses)
Cost:2 (i= inexpensive as it gets, 10= special occasions just!)
Toughness: viii (ane= spoon tender, 10= shoe leather)

Alrighty readers! It's your turn– what are your favorite tips and recipes for cooking beef shanks?

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Source: https://www.theprairiehomestead.com/2018/10/how-to-cook-beef-shank.html

How To Cook Cross Cut Shank