The shank is the part of the leg used extensively for movement. A rather tough cut meat, it is often added to soups and stews. A boneless shank is tender when braised.
Braising means to cook slowly with a liquid in a covered pot. It is favourable for roasts and tougher cuts of beef as the added moisture assists in breaking down connective tissue. Usually, apart from water, wine or broth are used to braise the beef and increase the flavour of the dish.