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Beef shank is cut from the lower leg of the animal and is characterized by its intense flavor and fibrous texture. 

This is a piece of meat that is often used to make stews such as stew or onion soup. 

The shank should be cooked slowly so that the meat is tender and flavorful.


Butcher's Advice

  1. Seasoning : Season the beef shank with salt, pepper and any herbs or spices of your choice.

  2. Sear the meat (optional) :

    • In a frying pan, heat some olive oil or butter over medium-high heat.
    • Sear the beef shank on all sides to brown it. This adds flavor to the final dish.
  3. Preparing the casserole or slow cooker :

    • Place the vegetables (carrots, onions, celery, etc.) in the bottom of the casserole or slow cooker. This will serve as an aromatic base.
    • If you have seared the meat, place it on top of the vegetables.
  4. Long, slow cooking :

    • For a slow cooker: Pour beef broth or red wine over meat and vegetables. Cover and cook at low temperature for 6 to 8 hours, or longer, until the meat is tender.
    • For a casserole dish or Dutch oven: Cover the casserole dish, place it in the preheated oven and cook for 3 to 4 hours, checking the meat for tenderness from time to time.
  5. Checking doneness :

    • Beef shank is done when the meat is tender and can easily be removed from the bone.
  6. Serve :

    • Serve the beef shank with vegetables from the casserole or slow cooker. You can also make a sauce from the cooking juices.

The key to cooking a beef shank is patience. Cooking long and slow allows the collagen in the meat to break down, making the meat tender and juicy. Cooking times may vary depending on the size and thickness of the shank, as well as the cooking method you choose. Use a fork to check tenderness.