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Home » Meat » Beef » Beef Shank

Beef Shank

Beef ShankBeef Shank
© Denzil Green
Contents hide
  • 1 Cooking Tips
  • 2 Language Notes
  • 3 Related entries

The Shank area is at the front of the cow, under the Chuck. It takes in the front legs and the breast of the cow.

Though it’s a pretty tough meat area, with its cheaper price tag reflecting that, it not only tenderizes well when cooked slowly, but the tissue in the cuts, which is full of collagen, turns into a superbly flavoured gelatin which makes this meat good for stews and soups.

It is usually sold sliced, with the bone in the centre, and with marrow in the centre of the bone. Sometimes though it is sold with the bone removed.

Sometimes sold labelled as “soup meat”, or in Australia, as “gravy beef.”

Cooking Tips

Chop the meat up to use, but add the bone to the dish for the added flavour and then remove before serving.

The marrow can be just cooked in the stew, or if you have enough slices giving you enough marrow to bother with, you can cook it separately.

A whole shin can also be roasted very slowly in the oven.

Language Notes

This area is called the Foreshank in the UK.

Related entries

Other names

AKA: Beef Shin, Foreshank
Italian: Geretto anteriore, Giaretto anteriore, Stinco
French: Gite avant, Jarret
German: Beinfleisch, Vorderhesse
Dutch: Beinscheiden
Spanish: Garron
Portuguese: Perna dianteira com osso

This page first published: Feb 14, 2004 · Updated: Jun 17, 2020.

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