I see so many recipes for veal and lamb shank, but for all the in-vogue fervor over cuts that need long slow cooking, I rarely see recipes utilizing beef shank. Is there a reason for this?
Also, if I have a bunch of beef bones and beef shanks, would the best way to utilize them be in a beef stew or would the meat be too tough even after long stewing? I'm debating between braising them and stewing them.
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