Any reason why beef shank isn't as popular to cook?

[Rafie]

I see so many recipes for veal and lamb shank, but for all the in-vogue fervor over cuts that need long slow cooking, I rarely see recipes utilizing beef shank. Is there a reason for this?

Also, if I have a bunch of beef bones and beef shanks, would the best way to utilize them be in a beef stew or would the meat be too tough even after long stewing? I'm debating between braising them and stewing them.

[Cheese Boy]

The beef shank is tough and has a somewhat gamey taste to it (even when braised). I think it's best boiled and then shredded to minimize any dryness. The meat can be then reincorporated into say a braise or soup. I would definitely braise and not stew this cut of meat.

[Candy]

I buy them when I can. I love the marrow that melts into the juices. It makes great soup.

[paulj]

Beef shank is rarely sold whole. Often it is cut into slices about an inch thick, with a round of bone in the middle with its marrow. These cuts could be used in any braised or stewed recipe. In Asian markets I've seen other cuts taken from the lower leg, such as a banana shaped piece of muscle, or tendon, which is popular in Vietnamese soup.

Size may be the main reason beef shank doesn't get many recipes of its own.

paulj

[ganeden]

At least as far as kosher meat is concerned, beef shanks are one of the least expensive cuts. They come boneless, and are big, tough muscles. They have quite a bit of collagen incorporated into them, which means they thicken their gravy extremely well, but also means you must cook the hell out of them. I think the reason that lamb shanks and veal shanks get a prefered place in the recipe library is because they can be purchased in single servings, and because the muscles are smaller they're ready in a shorter time. Beef shanks, on the other hand, being a few lbs each, take a few hours to be ready. That means they're great for crockpot cooking, and a great source of flavor for beef stocks, in place of or as an adjunct to bones.

[chef chicklet]

I've tried Beef Shank several times. I don't really care for the texture or the taste, which is too strong and I can't really describe the taste, it's just not pleasant.

[trentyzan]

I like to make niu rou mein with beef shanks and bones. I slow cook them until the meat is falling off, then chill the meat and stock separately to remove the fat. The bones I sometimes put back in the slow cooker to simmer for additional stock, if needed.

[smelliott]

Go CHEAP CUTS!!! Under rated, beer braise the shank. pretend its a stew, big chunks of the typical veg, one whole beer, and let her go. once done (2.5+hr) remove the undesirables, suck the marrow out, put the bones in the freez until your ready to make a stock. slice the meat and place over a mound of rice or mash-taders then place the veg and some broth across the meat.
I'm not sure why people complain about "gamey" or "tough" cuts. My take is this; if you can create a good/great meal out of a cheap or less than perfect cut of meat no matter the source, your doing doing a good job. remember Port was once a "peasant" drink.

[paulj]

The same cut from young beef (calf) is used for one of the fanciest Italian dishes, while beef shank is used for a more robust working man's Peposo - beef shank stewed with red wine, garlic, and lots of black pepper.