Shank

The beef shank (also known as beef shin) is one of the most flavorful cuts of meat you can buy, despite being one of the cheapest. It's collagen-rich and full of connective tissue, like many bone-in cuts. A few hours of slow cooking will yield a delicious piece of beef suitable for stews and soups. The shank is a large marrow-filled bone that runs through the center of the cow's front or back legs. During cooking, the marrow and collagen will degrade, imparting a rich flavor to the meat and producing a flavorful stock. Shanks are typically available as a whole roast, similar to a lamb shank, as thinner cross-cuts, or as a larger center cut.

Beef shank can be used as a cheaper substitute for veal in dishes like osso buco. The term "osso buco" translates to "bone with a hole" and refers to the shank cut. It can also be used in soups, such as Vietnamese classics like pho or something thicker like Cajun gumbo. Aside from the meat, the bone contains a lot of marrow, which can add a rich flavor to the main dish or stand alone as a dish.