Shank (Shin)
Shank is the lower part of the leg, front (foreshank) or back (hindshank); in the UK the foreshank is called shin. It is lean but laced with connective tissue, which melts into gelatin after hours of slow cooking.
US: Shank · UK: Shin · EU (NL): Schenkel · TR: İncik
Quick facts
Primal: Shank
Tenderness: Tough until braised
Fat: Lean
Price: Budget
Best: Braise, soup
What is shank called in other countries?
| United States | Shank (fore and hind); shank crosscuts |
|---|---|
| United Kingdom | Shin (foreshank); leg (hindshank) |
| France | Jarret |
| Germany | Hesse; Wade |
| Netherlands | Schenkel |
| Spain | Morcillo; jarrete |
| Italy | Ossobuco (crosscut with the marrow bone; traditionally veal) |
| Turkey | İncik |
| Trade codes | IMPS 117 (foreshank) |
Names and cut lines vary by country and by butcher, so ask for the cut by description if the name doesn't match. Dutch and Turkish names are common butcher usage; there is no official Turkish retail cut standard. How we name cuts
Texture, fat and price
Shank meat is made of many small muscles wrapped in connective tissue. Cooked fast, it is like rubber; cooked for 3–4 hours, it becomes soft and sticky and gives body to the sauce. Crosscuts with the bone in also give you marrow.
How to cook shank
- Braise
- Soup and stock
- Slow cooker
- Osso buco style
- Tie crosscuts around the side with string so they hold their shape. Season and flour lightly.
- Brown well, then add aromatics and liquid to come most of the way up.
- Cover and cook at 150 °C for 3–4 hours, until a fork slides in easily.
- Serve with the sauce and scoop out the marrow.
Shank cooking temperatures
| Stage | Centre temperature |
|---|---|
| Braising liquid | a gentle simmer, about 90–95 °C |
| Done | fork-tender, usually after 3–4 hours |
Braised shank is cooked far above the USDA safe minimum of 63 °C (145 °F). Judge it by texture.
Shank nutrition facts
Per 100 g, raw. USDA description: “Beef, shank crosscuts, separable lean only, trimmed to 1/4" fat, choice, raw”.
| Nutrient | Per 100 g |
|---|---|
| Energy | 128 kcal |
| Protein | 21.8 g |
| Total fat | 3.85 g |
| Saturated fat | 1.28 g |
| Cholesterol | 39 mg |
| Sodium | 63 mg |
| Iron | 2.32 mg |
USDA’s raw shank entry is for the lean meat only, without the fat, from Choice-grade crosscuts.
Source: USDA FoodData Central, FDC ID 169441. Cooking removes water, so values per 100 g of cooked meat are higher. Actual values vary with the animal, grade and trim.
Recipes
Related cuts
Oxtail (another gelatin-rich braising cut) · Chuck (for stews with more marbling) · Silverside (lean leg meat for pot roast)
Sources
- USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart.
- USDA Agricultural Marketing Service, Institutional Meat Purchase Specifications (IMPS), Series 100: Fresh Beef.
- USDA Agricultural Research Service, FoodData Central.