BEEF SHANK

Beef shank is a darker and gamier meat coming from the upper leg of the cow. To cut down on the gaminess, it’s typically cut into cross sections called shank crosscuts and then braised to make flavorful, fork-tender dishes. If not cooked for a long time at high heat, crosscut shanks can be tough, sinewy, and dry. But that’s what makes it such a popular choice for slow cookers, goshts, and other stews. Can you even imagine a Pakistani beef or Indian nihari made without some crosscuts? We can’t!