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Shank Cross Cut

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The shank is the part of the leg used extensively for movement. There is a fore shank and a hind shank. As a result the shank is typically cut into cross sections which are braised or pot roasted to make flavourful, fork-tender dishes such as Osso Buco. 


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.


Pot roasting is similar to braising. It is done in an oven, slow cooker or other covers dish and requires liquid to be added while slowly cooking. Sometimes you can sear the outside of the beef cut before roasting.

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