Beef shanks, often overlooked, have the potential to transform into a masterpiece of flavor and tenderness when given the right treatment. 

Understanding Beef Shanks

Beef shanks come from the lower part of the leg, a region that works hard and, as a result, is rich in connective tissue. This connective tissue, when cooked low and slow, breaks down into gelatin, creating a velvety texture and imparting a depth of flavor that is simply irresistible. Patience is the key when it comes to beef shanks, as the slow cooking process allows them to reach a state of tender perfection.

Braising Beef Shanks

Braising is the ideal cooking method for beef shanks. This technique involves searing the meat to develop a flavorful crust and then simmering it in a liquid—usually a combination of broth, wine, or aromatic vegetables—until it becomes fork-tender. The slow and gentle cooking process ensures that the collagen in the connective tissues breaks down, resulting in a melt-in-your-mouth experience.

Beef Shank Recipe

Although it takes a bit of time to make, Braised Beef Shank Ragu is definitely worth the process! Braising and slow cooking the beef shanks makes them fall-off-the-bone tender and so flavorful.

View our Braised Beef Shank Ragu recipe here where you can also download a printable version.

Beef shanks may be an underrated cut, but the art of braising allows these cuts to transform into tender and flavorful masterpieces that will have you savoring each bite.