Beef shank is the key to a hearty and rich soup or stew. You also can use it in a stew base or stock for extra flavor and health benefits, such as added collagen from the bone marrow. It gives the soup a tremendous taste and allows for the use of more of the cow in the cooking process, a must for amateur and professional chefs alike.
Shank, also known as “meat on soup bones,” is taken from the foreleg and is cut about 1″ thick across the bone which gives you a cross-section of bone surrounded with meat. While shank adds a delicious depth and complexity to soups or stews.
Shank carries a rich flavor coming from both the meat and bone marrow. When slow cooked over low heat for at least 4 hours, shank qualifies for an excellent dining experience, and will give you that perfect, fall off the bone texture. We guarantee the wait will be well worth it when you’re enjoying a meal rich in flavor and nutrition.