Beef Shank Cross Cut
Bos taurusClinical Encyclopedia
Beef Shank Cross Cut provides 250 kcal, 26g of protein, 0g of carbohydrates, and 0g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Beef shank cross cut is a flavorful cut of meat that comes from the leg of the cow, rich in collagen and ideal for slow cooking methods. This cut is known for its robust flavor and tenderness when cooked properly.
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Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best cooked slowly through braising or stewing to break down collagen and enhance tenderness. Can also be grilled or roasted but requires careful monitoring to avoid toughness.
Smart Selection & Storage
Choose cuts that are bright red with minimal browning and have a good amount of marbling for flavor. Avoid any cuts that appear dry or have a strong odor.
Store in the refrigerator if using within a few days, or freeze for longer storage. Wrap tightly to prevent air exposure.
Myths vs Realities
Healthy Recipes
Herb-Infused Beef Shank Stew
A hearty stew featuring tender beef shank cross cut, simmered with fresh herbs and seasonal vegetables for a nutritious meal.
- 2 lbs beef shank cross cut
- 4 cups low-sodium beef broth
- 2 cups diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and pepper to taste
- 1. In a large pot, sear the beef shank on all sides until browned.
- 2. Add the onions, garlic, carrots, and celery; sauté until softened.
- 3. Pour in the beef broth, add herbs, and simmer for 2-3 hours until the meat is tender.
Spicy Beef Shank Tacos
Flavorful beef shank cross cut slow-cooked with spices, served in corn tortillas with fresh toppings for a healthy twist on tacos.
- 1.5 lbs beef shank cross cut
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt to taste
- 8 corn tortillas
- 1 cup diced tomatoes
- 1 avocado, sliced
- Fresh cilantro for garnish
- 1. Rub the beef shank with spices and slow-cook for 6-8 hours until tender.
- 2. Shred the beef and warm the corn tortillas.
- 3. Assemble tacos with beef, tomatoes, avocado, and cilantro.
Beef Shank Cross Cut with Quinoa Salad
A nutritious dish combining tender beef shank with a refreshing quinoa salad, packed with protein and fiber.
- 1.5 lbs beef shank cross cut
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1. Cook quinoa in water according to package instructions and let cool.
- 2. Sear and slow-cook the beef shank until tender, then slice.
- 3. Toss quinoa with cucumber, tomatoes, olive oil, lemon juice, and season; serve with beef.
Braised Beef Shank with Root Vegetables
A comforting dish of braised beef shank cross cut paired with root vegetables, perfect for a wholesome dinner.
- 2 lbs beef shank cross cut
- 3 cups mixed root vegetables (carrots, parsnips, turnips)
- 2 cups beef broth
- 1 onion, quartered
- 2 cloves garlic, smashed
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
- 1. Brown the beef shank in a large pot, then remove and set aside.
- 2. Sauté onion and garlic, add root vegetables, and return beef to pot.
- 3. Pour in broth and balsamic vinegar, cover, and braise for 3 hours until tender.
Beef Shank Cross Cut Ragu
A rich and savory ragu made with beef shank cross cut, served over whole grain pasta for a healthy Italian-inspired meal.
- 1.5 lbs beef shank cross cut
- 1 can (14 oz) crushed tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 tsp oregano
- 1/4 cup red wine (optional)
- Whole grain pasta of choice
- 1. Sear beef shank in a pot, then add onion, garlic, and carrot; sauté until soft.
- 2. Add crushed tomatoes, oregano, and wine; simmer for 2-3 hours until meat is tender.
- 3. Shred the beef and serve over cooked whole grain pasta.
Beef Shank Cross Cut Stir-Fry
A quick and healthy stir-fry featuring tender beef shank cross cut with colorful vegetables and a light soy sauce glaze.
- 1 lb beef shank cross cut, thinly sliced
- 2 cups mixed bell peppers, sliced
- 1 cup broccoli florets
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1. Heat sesame oil in a pan and stir-fry garlic and ginger until fragrant.
- 2. Add sliced beef and cook until browned, then add vegetables and soy sauce.
- 3. Stir-fry until vegetables are tender-crisp and serve immediately.
Beef Shank Cross Cut Soup with Greens
A nourishing soup featuring beef shank cross cut and leafy greens, perfect for a light yet filling meal.
- 1.5 lbs beef shank cross cut
- 8 cups low-sodium beef broth
- 2 cups kale or spinach, chopped
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- Salt and pepper to taste
- 1. In a large pot, brown the beef shank, then add broth, onion, carrots, and celery.
- 2. Simmer for 2-3 hours until meat is tender, then remove and shred beef.
- 3. Return beef to the pot, add greens, and cook until wilted; season to taste.
Beef Shank Cross Cut with Sweet Potato Mash
A delicious and nutritious dish featuring slow-cooked beef shank served alongside creamy sweet potato mash.
- 2 lbs beef shank cross cut
- 4 cups low-sodium beef broth
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup milk or plant-based milk
- 2 tbsp olive oil
- Salt and pepper to taste
- 1. Slow-cook beef shank in broth for 6-8 hours until tender.
- 2. Boil sweet potatoes until soft, then mash with milk, olive oil, salt, and pepper.
- 3. Serve shredded beef over sweet potato mash.
Beef Shank Cross Cut Chili
A hearty and spicy chili made with beef shank cross cut, beans, and tomatoes, perfect for a filling meal.
- 1.5 lbs beef shank cross cut, diced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) black beans, drained
- 1 can (14 oz) diced tomatoes
- 2 tbsp chili powder
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1. In a large pot, brown the beef shank and set aside.
- 2. Sauté onion and garlic, then add beef back with beans, tomatoes, and spices.
- 3. Simmer for 1-2 hours until flavors meld and beef is tender.
Frequently Asked Questions (FAQ)
What is beef shank cross cut?
Beef shank cross cut is a cut of meat from the leg of the cow, typically used for slow cooking due to its tough texture and high collagen content.
How should I cook beef shank cross cut?
It is best cooked slowly using methods like braising or stewing to ensure tenderness and flavor.
Is beef shank cross cut healthy?
Yes, it is a good source of protein, iron, and zinc, but should be consumed in moderation due to its fat content.
Can I use beef shank cross cut for soups?
Absolutely! It adds rich flavor and body to soups and stews.
What are the best seasonings for beef shank cross cut?
Common seasonings include garlic, rosemary, thyme, and black pepper, which complement its robust flavor.
How long does it take to cook beef shank cross cut?
Cooking time varies, but it typically takes 2-3 hours on low heat for braising.
Can I freeze beef shank cross cut?
Yes, it can be frozen for up to 6 months; just ensure it is well-wrapped to prevent freezer burn.
What is the best way to store leftover beef shank cross cut?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.