Shank steak is a cross-section of the animal's leg. Because the muscles are used for movement, the meat is rather tough. For this reason, this cut is usually braised in liquid to break down the tough meat and add flavor.
Shank steak should be cooked in simmering liquid until very tender. The classic preparation osso buco sees shanks braised in a broth of aromatic vegetables, wine, and chicken stock.
The slow cooking method tenderizes the meat and the braising liquid adds flavor. Though shank steak is a steak, it should never be grilled over high heat, the meat would be unpleasantly tough.
An ideal preparation of beef shanks on a Traeger is to smoke the shanks for at least one hour, then braise in a dutch oven or covered roasting pan until the meat is tender, 1 to 2 hours more.
Shank steak is a terrific cut for braising. This slow simmering method results in very tender meat with excellent flavor.
Expect beef shank to cost $10 per pound or less.
Shank is done when the meat is tender, at an internal temperature of 204 degrees Fahrenheit.
The best way to serve this cut is to braise it slowly with aromatic vegetables and broth.
There's no difference, shin is just another term for shank.
Because this cut is slowly simmered, we wouldn't recommend cooking it from frozen. The interior meat temperature could stall and cause bacteria to form.
The classic dish osso buco is usually made with shanks from veal, but the same preparation can be used with beef from full-grown animals.
Osso buco originates from Northern Italy. In the original preparation, the braising liquid of white wine is flavored with cinnamon, bay leaf, and parsley. The modern version, which you'll find more often served in restaurants, incorporates a New World product, the tomato.
The National Cattlemen's Beef Association identifies the shank steak with UPC numbers 1636, 1639, or 1243. You may see one of these numbers in the UPC code on the beef package label at the supermarket.
According to the USDA, a simmered beef shank crosscut contains 342 calories, 57.3 grams of protein, and 10.8 grams of fat.
Pitmaster Clarence Joseph is sharing his secret recipe that guarantees rich, beefy, ultra-tender results.
Traeger brings America's favorite restaurant, the steakhouse, to your own home. Our wood-fired smoke takes your beef to the next level by enhancing the natural meat flavors. Get more bang for your buck at your cookout by grilling your favorite cuts of turf n' turf right in your outdoor kitchen.
This cowgirl cut steak recipe from Lydia Mondavi starts with our Napa Valley inspired rub with notes of red wine, fennel and garlic before getting smoked and reverse-seared to perfection. Substitute any rub of your choice, but we highly recommend trying out the limited Winemakers Rub by Rob & Lydia Mondavi for ultimate flavor.
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