Rich and flavorful, beef shank boasts a robust taste that intensifies with slow cooking, yielding tender meat that falls off the bone. Its connective tissues melt into a luscious broth.
Where it comes from
Beef shank has been utilized in various global cuisines, particularly in hearty soups and stews where its richness is maximized through long cooking.
In the kitchen
Ideal for braising and slow-cooking, it contributes depth and body to broths and stocks, creating a flavorful base for soups.
Nutrition (per 100g)
250kcalCal
23.0gProtein
18.0gFat
0.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Red Wine
Low and slow, the wine's acidity tenderizes while its fruitiness deepens the beef's richness. Add early, let it reduce.
bay leaf
Add bay leaves early. They infuse a subtle herbal note that rounds out the beef's hearty flavor during long cooking.
Carrot
Carrots add sweetness and color, balancing the beef's depth. Add in chunks early for a sweet, tender finish.
