Shank
The lower leg. Lean and very tough, and one of the most rewarding cuts on the animal after a long, slow braise.
- Also called
- Shin, gravy beef
- Section
- Shank
- Fat
- Low, rich in connective tissue
- Best cooked
- Low and slow: braise, stew or soup
- Best doneness
- Cooked until it falls apart
Tap a section to explore its cuts.
Chuck
The shoulder. Hard working muscle and rich flavour, where the short ribs begin.
Rib
The richest marbling on the animal, and the home of the scotch fillet.
Striploin
Along the back. Firm, beefy steaks with a fat cap down one edge.
Tenderloin
Tucked under the loin, doing almost no work. The most tender cut there is.
Rump
The hip. Big beef flavour for the price, and a favourite on the grill.
Plate
Below the ribs. Loose grained, intensely flavoured and quick to cook.
Flank
The belly behind the plate. Lean, long grained steaks made for a marinade and a hot grill.
Round
The hind leg. Lean, hard working muscles such as topside and silverside, used for roasts and corned beef.
Shank
The hind leg from below the round to the knee. Very lean and tough, so it is slow cooked or minced rather than served as a steak.
- ShankAlso called Shin, gravy beefYou are here
What is beef shank?
Shank is cut from the leg, below the round. In Australia it is often sold as shin or gravy beef. It is lean but packed with connective tissue and runs around a marrow bone, which gives braises and stocks a deep, rich body.
What part of a cow is shank?
Shank comes from the leg of the cow, below the round on the hind leg, ending around knee height.
Location and anatomy
It surrounds the leg bone, so it is lean, sinewy and full of connective tissue.
The shin is the boneless meat, often sold as gravy beef. The cross cut shank is sliced through the bone with the marrow left in.
How to cook it
Only low and slow. Braise it, stew it or simmer it in soup for several hours until the connective tissue melts into gelatin and the meat pulls apart. Cross cut shank on the bone, sometimes called osso buco, is a classic for slow braising.
Why it is never a steak
Grilled quickly, shank is too tough to eat. Its value is in long cooking, where it turns silky and rich, and in the marrow bone at its centre.
Where to have a good steak in Sydney?
Sydney has plenty of places to order a good steak, and our pick of the best steak restaurants in Sydney is a good place to start. For a steak cooked over charcoal, Elements Bar and Grill in Walsh Bay and Pyrmont is a harbourside favourite.
Cuts to compare with shank
Frequently asked
Is beef shank the same as gravy beef?
Yes, in Australia shank is often sold as shin or gravy beef. It is the lean, sinewy lower leg.
How long does beef shank take to cook?
Several hours of gentle braising or simmering, until the meat falls apart.
Does wagyu shank make a better braise?
A richer one. The marbling in wagyu shank melts into the sauce over a long braise, while Angus shank gives a cleaner, meatier result. Both need several hours.
