Shank (meat)

Shank (meat)

The Shank is a cut of meat derived from the lower section of an animal's leg. It is used in a variety of cuisines worldwide and is known for its rich flavor and tender texture when cooked properly.

Overview

The shank cut is found in the leg portion of an animal, specifically the area that lies between the hoof and the knee or elbow. This cut includes a portion of the long, cylindrical bone, as well as the surrounding muscle and connective tissue. Shanks are typically sold as either whole or cross-cut sections.

Culinary Uses

Shank meat is tough and lean, making it ideal for slow-cooking methods such as braising, stewing, and roasting. These methods help to break down the tough connective tissue and result in a tender, flavorful dish. Some popular dishes that use shank meat include Osso Buco, Lamb Shank, and Beef Bourguignon.

Nutritional Value

Shank meat is a good source of protein, vitamin B12, and iron. However, it can also be high in fat and cholesterol, depending on the specific animal and cut.

Preparation Methods

The key to cooking shank meat is to do so slowly, allowing the heat to gradually break down the tough connective tissue. This can be achieved through methods such as braising, where the meat is first seared and then slowly cooked in a small amount of liquid, or roasting, where the meat is cooked slowly in an oven.

Regional Variations

Different regions have their own traditional ways of preparing shank meat. In Italy, for example, it is often used in the dish Osso Buco, where it is braised with vegetables, white wine, and broth. In France, it is commonly used in Beef Bourguignon, a stew made with red wine.

See Also

• Meat
• Butchery
• Cooking