Beef shank, also called shin, is the lower leg section of the animal. It contains hardworking muscles, connective tissue, tendons and bone, making it a tough but flavourful cut. During long, moist cooking, collagen converts to gelatin and gives the meat and cooking liquid a rich texture. The French term is jarret de bœuf.
Shank may be sold whole, boneless or cross-cut into thick rounds. Cross-cut shank contains a central marrow bone and is commonly used for osso buco-style preparations. Boneless shank can be diced for stews or braises. The fore and hind shanks differ in size and meat yield, so confirm the exact cut with the supplier.
Beef shank is suited to braising, simmering, pot-au-feu, soups and stocks. Brown the meat where appropriate, then cook gently in liquid until the connective tissue softens and the meat becomes tender. A hard boil can make the meat tough and cloud the cooking liquid.
Example: braise cross-cut shank with red wine, stock and aromatics, or simmer it slowly with vegetables for pot-au-feu.
Shank is the lower-leg section and is particularly rich in connective tissue. Round and other upper-leg cuts are generally leaner and may be used for roasting, slicing or different braising preparations depending on the muscle.
Chef’s tip: choose cross-cut shank when marrow and bone presentation are desired, and boneless shank for diced stew portions. Record the bone and trim loss when calculating yield.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
