The shank is found on the leg of a cow, just above the knee or hock. This cut of meat is cut in horizontal cuts (about 1-inch slices). Inside the bone there is piece of marrow that is edible as well. Beef shanks can become extremely tender, as in: eat-it-with-a-spoon-tender if it is cooked for a long time in moist heat (like simmering it all day in your crockpot). Therefore, braising or slow cooking beef shank is ideal.
Doug and Katy Kern began Bradwood Farm in 1999 with ten acres and two cows. The Ohio farm has since expanded to include cattle, field work, and hydroponic growing in a greenhouse and high tunnel.
Choosing a selection results in a full page refresh.