Raw beef shank Calories

Raw beef shank is used for braises, stews, soups, and rich stocks. The bone-in cut adds body and flavor to long-cooked dishes, while the cooked meat can be pulled from the bone and served with vegetables or grains.

Raw beef shank is the cut commonly used to make osso buco, but osso buco is the name of the Italian dish, not the cut itself. The dish is traditionally made with cross-cut shank pieces that include a marrow bone.

Yes, raw beef shank works well in a slow cooker. Add enough liquid to keep the cooking environment moist, and allow it to cook until the meat is tender and separates readily from the bone.

Yes, a pressure cooker can make raw beef shank tender more quickly than conventional braising. Follow your cooker’s instructions and adjust for the size of the pieces; continue cooking if the meat is still firm or clings to the bone.

No, do not wash raw beef shank. Rinsing can spread bacteria through splashes around the sink; pat the surface dry if needed, then wash your hands and clean any utensils or surfaces that touched the raw meat.

Store raw beef shank in a covered, leak-proof container on the refrigerator’s lowest shelf so its juices cannot drip onto other food. Keep it chilled and cook it by the use-by date on the package.

Yes, raw beef shank can be frozen. Wrap it airtight to limit freezer burn, and thaw it in the refrigerator before cooking rather than leaving it at room temperature.

Raw beef shank feels tough because it comes from a leg muscle that works hard and contains substantial connective tissue. Slow cooking converts much of that tissue into a softer, gelatinous texture; brief cooking usually leaves the meat chewy.

No, browning raw beef shank is not required for it to become tender. Searing the surface first adds deeper roasted flavor to the finished braise, but you can skip that step when convenience matters.