Beef shank for sale:bone-in and boneless beef shank for sale
Beef shank is a cut of meat taken from the leg of a cow, either from the front (foreshank) or rear (hindshank).it is very flavorful and affordable. beef shank is made up of bone-in and boneless beef shank, The difference between bone-in and boneless beef shank is the presence of the leg bone. Bone-in beef shank includes the bone, which adds flavor and richness from the marrow during slow cooking, and is ideal for dishes like osso buco. Boneless beef shank is the same cut of meat with the bone removed, making it easier to prepare and portion for dishes like braised beef noodle soup or ground beef.
Key Characteristics:Beef shank for sale:bone-in and boneless beef shank for sale
Tough cut: Requires long, slow cooking (like braising or stewing).
Flavorful: Excellent for soups, stews, and slow-cooked dishes.
Often includes a bone: The bone may have marrow, adding extra richness.
Low-fat but high in connective tissue: Results in a gelatinous, silky texture when cooked slowly.
Common Uses:
Osso Buco (Italian braised shank, often with veal)
Beef stew or soup bones
Slow cooker dishes
Pho (Vietnamese soup) often uses shank for its flavor
Would you like recipe ideas or info on how to cook it best?
How to Cook Beef Shank
The most important thing you need to know about cooking with beef shanks is that it requires time. Plan on cooking your beef shanks for at least 4 to 6 hours to transform it from tough and chewy to tender and flavorful. (Or try using a pressure cooker to reduce the time.)
However, as beef shanks are cooked slowly at a low temperature, the nutritional value of this cut really comes out. Bone 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 claim this cut can be “gamey” or especially strong flavored. I would agree that it has more flavor than a basic burger, but I don’t find it offensive.)
How to Cook Boneless Braised Beef Shank
Prep Time: 15-30 minutes
Cook Time: 3.5 hours
Ingredients
3 whole carrots
2 white onions
4 celery stalks
1 fennel stalk
1 cup balsamic vinegar
2 cups red wine
6 litres beef stock
Salt and pepper to taste
4 beef shanks
Directions
Cut beef shanks into 3 or 4.
Cut and sauté carrot, celery and onion to form a base.
Roughly chop 1 fennel stalk and add to base.
Sauté and season the beef shanks. Place the shanks on the sautéed vegetables.
Add the beef stock, red wine, and balsamic vinegar until meat is covered.
Braise at 300°F for 3 ½ hours.
Individually wrap the shanks when cooled.
Blend the remaining liquid until smooth and use as reheating agent/gravy.
Garnish with fennel fronds.
How long to cook beef shank with bone
Cook bone-on beef shank in an electric pressure cooker on high pressure for 40 to 45 minutes. After the cooking time, allow the pressure to release naturally for at least 10 minutes before performing a quick release of any remaining pressure.
1 teaspoon vegetable oil
6 thick beef shank slices (1 ½ to 2 inches thick), about 3 pounds
3 teaspoons Diamond Crystal kosher salt
1 ½ teaspoon fresh ground black pepper
1 large onion, diced
1 stalk celery, diced
1 carrot, diced
4 cloves garlic, crushed
1 tablespoon tomato paste
2 sprigs thyme (or 1 teaspoon dried thyme)
½ teaspoon kosher salt
1 cup chicken stock (preferably homemade)
½ cup dry white wine
15 oz can diced tomatoes
Gremolata
1 clove garlic, minced
zest of 1 lemon
1 cup parsley leaves
Notes Purchase HALAL Frozen Beef Shanks Boneless / Bone in online
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the desired portion in a saucepan and heat over low heat, stirring occasionally, until warmed through. Alternatively, reheat in the microwave, covered, on medium power, checking and stirring every minute until heated through.