What cross-cut beef shank is
Beef shank comes from the leg of the animal. A cross-cut shank is a thick, round slice cut across the leg, so each piece has a ring of meat around a central marrow bone. Pieces are often around 1 to 2 inches thick, though sizes vary. The leg is a hard-working muscle, so the meat is lean in places and rich in collagen and connective tissue. Cooked quickly, it is tough. Cooked low and slow in liquid, the collagen softens and turns the meat tender and the sauce silky.
That makes braising the standard method. It is also what the Italian dish osso buco is, traditionally made with veal shanks; beef shanks work as a similar, more affordable version.
Ingredients
For 4 to 6 servings, roughly 4 pounds of shanks:
- 4 to 5 cross-cut beef shanks, about 1 1/2 to 2 inches thick
- Salt and black pepper
- 2 tablespoons oil, olive or a neutral oil
- 1 or 2 onions, 2 to 3 carrots and 2 celery stalks, chopped
- 3 or 4 garlic cloves
- 2 to 3 tablespoons tomato paste
- 1 cup dry red wine (or extra stock with a splash of vinegar)
- 2 to 3 cups beef stock
- Fresh thyme, rosemary and bay leaf
- A Dutch oven or other heavy ovenproof pot with a lid
Step by step
- Heat the oven to 325 to 350°F. Either works; the lower the temperature, the longer the cook.
- Dry and season. Pat the shanks dry and season generously with salt and pepper on all sides. Trim any thick outer fat or silverskin if present.
- Sear. Heat the oil in the Dutch oven over medium-high heat. Brown the shanks in batches, without crowding, for several minutes per side until deeply golden. Move them to a plate. Browning builds flavor.
- Cook the vegetables. Lower the heat to medium. Add the onion, carrot and celery (a classic mirepoix), scraping up the browned bits, and cook for about 5 minutes. Stir in the garlic and tomato paste for a minute.
- Deglaze. Add the wine, scraping the bottom, and let it bubble briefly. Add the stock and herbs.
- Return the shanks to the pot. The liquid should come about halfway up the meat, not cover it completely. Bring to a simmer.
- Cover and braise in the oven.
- Check and finish (see below).
How long does it take?
Plan on roughly 2 1/2 to 3 hours at 325 to 350°F for typical 1 1/2 to 2-inch-thick shanks. Thicker or larger pieces can take longer. Start checking at about 2 hours. It is worth giving yourself extra time, because shank that is not yet tender is better left in the oven than rushed.
How to tell when it is done
- The meat pulls apart easily with two forks and is very tender around the bone.
- Some cooks use an instant-read thermometer: around 195°F in the meat is a typical sign that the connective tissue has broken down. Use it as a guide, and trust the fork test more.
If it is still firm, cover it again and cook for another 20 to 30 minutes, then check.
Finish the sauce
Lift the shanks out onto a plate and keep them warm. Skim off excess fat from the braising liquid with a spoon. If the sauce is thin, simmer it on the stovetop for a few minutes to reduce. Taste and adjust the salt. Return the shanks to the sauce, or spoon the sauce and vegetables over them.
What cross-cut beef shank is good for
- Braised shanks served over mashed potatoes, polenta, rice or buttered noodles such as kluski
- Soups and stews, such as a Mexican-style caldo de res
- Shredded beef for tacos or birria, using the tender meat once pulled from the bone
- Bone broth, thanks to the marrow bone and collagen
- Osso buco style dishes with gremolata (parsley, lemon zest and garlic)
The marrow in the center is soft and rich after braising. Many people spread it on bread or stir it into the sauce.
Want it faster?
A pressure cooker or Instant Pot can shorten the time to well under the oven time. Our Instant Pot tri-tip roast article covers the basics of pressure cooking beef, though shank needs longer than tri-tip. For a similar low, slow, moist method with a different cut, see how long to cook a roast in a bag.
Storing and reheating
Refrigerate leftover shanks in their braising liquid in an airtight container, ideally within a couple of hours of cooking, and use within 3 to 4 days. The fat will rise and harden on top when cold; lift it off before reheating. The shanks can be frozen in their sauce for a couple of months. Reheat gently on the stovetop or in a covered dish at a low oven temperature, until hot throughout.
Troubleshooting
- Meat still tough: It needs more time. Keep it covered and cook longer.
- Sauce too thin: Reduce it on the stovetop after removing the meat.
- Sauce too salty: Use low-sodium stock next time, and salt at the end.
- Meat dry on top: Make sure the pot is tightly covered, and that the liquid comes about halfway up the shanks.