The beef shank is the shank (or leg) portion of a cow. In Britain the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).
Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. As it is very lean, it is widely used to prepare very low-fat ground beef
Excellent for beef stew
 
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