Beef Shank

The beef shank is the shank (or leg) or shin is the portion of meat around the tibia, the leg bone beneath the knee of a steer or heifer.  Due to the constant use of this muscle by the animal it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon, a stew prepared with beef braised in red wine . As it is very lean, it is widely used to prepare very low-fat ground beef.