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.