Beef Shank
Shank comes from the leg, dense with connective tissue that only breaks down after long, slow cooking. Whole, it’s the cut behind Taiwanese beef noodle soup and Chinese-style braised beef, simmered for two hours or more until it turns tender and the broth thickens from the collagen. Cubed, it cooks faster for a stew or curry, though it still needs at least an hour on low heat to soften. Skip the quick pan-fry here: shank rewards patience, not high heat.
Listings
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We are lining up new suppliers, so the listings are down while that happens. The guides are all still here, and they will tell you which cut to ask for and what to check on the pack, wherever you end up shopping in the meantime.
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