Beef Shank Cross Cut Delivery or Pickup

The shank is a primal cut of beef that includes the front and rear upper legs. Shank cross-cuts are cross-sections of the flank that often contain the section of bone that was cut to make them. Beef shanks are often cut into 1-inch slices. This cut of beef is also known as foreshank or hindshank, depending on which end of the cow it came from.

Beef shank cross-cuts are not as common as other cuts of meat, but they are generally more affordable than more sought-after steaks if you find them. Though beef shank cross-cuts take significantly longer to cook than other cuts of beef, the tasty payoff at the end makes them worth the wait.

Since the cow's legs are so muscular, shanks can be quite tough if you prepare them as you would a steak. Beef shank cross-cuts are often braised and slow-cooked to release their flavors. Shank cross-cuts often get a bad reputation for being tough and dry, but with the proper preparation and enough cooking time, they can be surprisingly flavorful and tender.

Their extended cooking time makes beef shank cross-cuts popular choices for soups or dishes made in a slow cooker. If you want to make the shank by itself, we suggest searing the meat before placing it in a slow cooker. Give it a good crust in a skillet on medium-high heat for about 7 minutes on each side. Once the shank cross-cut is browned, you can put it in the slow cooker and cook for 6 to 8 hours on low. 

What you put in the slow cooker with the meat is up to you, but you'll need something liquid in there to break down the shank's toughness. Beef broth should do the trick, but a bottle of red cooking wine can add to the shank cross-cut's flavor in a beautiful way. You can also slow-cook the shank with some sauteed garlic, yellow onions, and a bay leaf to add to its complexity.

If you bought a beef shank with the bone still in it, don't remove the bone before you cook it. You'll save yourself some extra work, and the bone marrow will give the shank a richer flavor. Once the beef shank comes out of the slow cooker, it will fall off the bone, and you'll find the tender meat well worth the wait.