Crock pot beef shank recipes: 60 photos

Braising. Braising is the best way to prepare lamb shanks, which can turn stringy when cooked too quickly. Braising tenderizes tougher cuts of meat, dissolving collagen and connective tissue into gelatin (which makes for a richer sauce or gravy later on) and coaxing flavor through every meat fiber until it's fork-tender.);})();(function(){window.jsl.dh(ul7HZtDeB4imwPAPnf-M-Ak__100,

Because shank meat is quite lean, it makes good low-fat ground beef. It is used in stews and soups and dishes such as beef bourguignon. As a cheaper cut of meat, shank meat cut is found in cultural recipes across the globe. In Asia, it has long been a popular cut.

The most important thing you need to know about cooking with beef shanks is that it requires time. Plan on cooking your beef shanks for at least 4 to 6 hours to transform it from tough and chewy to tender and flavorful.

Slow and low is the way to go, allowing the fibers to break down and the meat to become fork-tender. If you've cooked your beef shank and it's tough – the most likely reason is that you didn't cook it long enough.

Cross-cut shanks are quite popular due to their fork-tender results and robust flavors. Since they come from the leg, the beef tends to be tough and sinewy due to higher levels of collagen. To cook past such flavors, cook shank cuts long and slow with moist heat.