whole beef shank

46
10
Joined Oct 29, 2008
Hi. I was wondering if I could cook a whole beef shank in the same way as how Thomas Keller cooks a whole veal shank. That is, put the shank on top of some veggies and cook the whole thing (uncovered) in the oven for about 8 hours at 275 F. Has anyone ever tried anything like it? Thanks in advance.
 

kuan

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Staff member
7,015
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Joined Jun 11, 2001
I think you have to be more specific about what exact cuts you are talking about. Beef foreshank vs. Veal leg? 
 
1,103
35
Joined Jun 14, 2002
NAMP #117? Too lean, and too tough I think. Would require moist heat.

Your proposed technique could work for schweinshaxe if you can eat pork.
 
5,516
186
Joined Apr 3, 2010
The shanks are extremely tough. I dont know how big you are cutting them but they take quite a while to cook. They should be braised. Some cooks season and then roast first, others saute or grill  till brown then put in black roast pans, covered with stock  mirepoix and herbs  and finished in the oven covered. Both Beef and Veal varieties are very popular with older clientel. At one time they were cheap but no longer.
 

kuan

Moderator
Staff member
7,015
491
Joined Jun 11, 2001
Reminds me of the time I tried to cook a whole camel shank.  Too tough.
 
5,192
295
Joined Jul 28, 2001
Beef shanks are wonderful when braised for a long time, it definetly needs red wine.When it's ready to fall off the bone add cannellini beans.
 
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