A beef shank is a cross-section of a cow’s leg. Almost always sold bone-in, they have plenty of collagen and connective tissues, as well as marrow in the middle of the bone. Although shanks have a lot of beef flavor, this cut has a reputation for being tough, but if cooked properly, it tenderizes nicely.

Braising is the best method. Cook the shanks in enough liquid to almost cover them—either on the stovetop or in the oven—so the collagen breaks down, the meat becomes tender, and the marrow softens. I baked mine in a 9×13 dish with vegetables, and it turned out absolutely incredible.

Beef shanks have a deep, beefy flavor that’s often described as slightly earthy or gamey, likely because they’re from a part of the cow that’s constantly moving. Old-fashioned southern cooks often say that the flavor is similar to oxtails, so if you’re a fan of those, you’ll probably like shanks as well.

It takes about 3 hours of cooking in the oven to tenderize beef shanks to the point of being fork-tender. Even if braised in a pot or boiled in water, 3 hours of cooking on medium heat (350F or medium/medium-high heat on the stove) is needed to soften the collagen and connective tissue completely.

Beef shanks are great with rice, mashed potatoes, polenta, or even crusty bread to soak up the flavorful braising liquid. Vegetables from the pan can also be served alongside the meat. In Italian, Argentinian, and Uruguayan cuisine, polenta is a common side dish for beef shanks as well.

The most important ingredient in this recipe is actually TIME! Not only do the beef shanks need time to tenderize, but also the flavors need to marry and the liquid needs to reduce. Thankfully, it’s 3 hours of mostly hand-off cook time, so you can do other things while your dinner is in the oven.

Worcestershire sauce is key to this recipe because the umami flavor really brings out the beef flavor in the shanks. It’s a great flavor enhancer in other recipes as well, so give it a try in meat loaf, hamburgers, and other recipes.

Beef shanks are often used in soups, stews, and braises, including the Italian (and Argentinian/Uruguayan) osso buco, Mexican caldo de res soup, Filipino bufalo soup, and many more!

Yes! It works especially well in soups and stews. In fact, my beef shank vegetable soup turned out great—it added a depth of flavor that you can’t get with ground beef. Just make sure that your recipe includes 3 hours of cook time.

If you don’t see beef shank at your local grocer, check meat markets or butcher shops. This cut of meat is popular in many Latin and Asian cuisines, so supermarkets that cater to those cuisines would be good places to find it as well.