Beef Shank Cross Cut
Bos taurusClinical Encyclopedia
Beef shank cross cut is a flavorful cut of meat that comes from the leg of the cow, known for its rich taste and tenderness when slow-cooked. It is often used in soups, stews, and braises.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best prepared through slow cooking methods such as braising or stewing to enhance tenderness and flavor.
Smart Selection & Storage
Choose cuts that are bright red with minimal fat and a good amount of marbling for flavor. Avoid any that appear brown or have a strong odor.
Store in the refrigerator for up to 3-5 days or freeze for longer storage. Wrap tightly to prevent freezer burn.
Myths vs Realities
MythBeef shank is tough and inedible.+
MythAll beef cuts are the same nutritionally.+
MythYou should avoid red meat entirely for health reasons.+
Healthy Recipes
Herb-Infused Beef Shank Stew
A hearty stew featuring tender beef shank, infused with fresh herbs and vegetables, perfect for a nutritious meal.
- 2 lbs beef shank cross cut
- 4 cups low-sodium beef broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1. In a large pot, brown the beef shank on all sides over medium heat.
- 2. Add onions, garlic, carrots, and celery; sauté until softened.
- 3. Pour in beef broth, add herbs, season with salt and pepper, and simmer for 2-3 hours until meat is tender.
Spicy Beef Shank Tacos
Flavorful tacos made with slow-cooked beef shank, topped with fresh salsa and avocado for a healthy twist.
- 2 lbs beef shank cross cut
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 8 corn tortillas
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1/4 cup chopped cilantro
- Lime wedges for serving
- 1. Season beef shank with chili powder, cumin, and paprika, then 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; serve with lime wedges.
Beef Shank and Quinoa Bowl
A nutritious bowl combining tender beef shank with protein-packed quinoa and a variety of colorful vegetables.
- 1 lb beef shank cross cut
- 1 cup quinoa
- 2 cups water
- 1 cup steamed broccoli
- 1 cup diced bell peppers
- 1 tbsp olive oil
- Salt and pepper to taste
- 1. Cook quinoa in water according to package instructions.
- 2. In a skillet, sear the beef shank until browned, then braise in broth until tender.
- 3. Serve shredded beef over quinoa, topped with steamed broccoli and bell peppers, drizzled with olive oil.
Beef Shank Soup with Greens
A nourishing soup featuring beef shank and leafy greens, perfect for a light yet filling meal.
- 1.5 lbs beef shank cross cut
- 6 cups low-sodium vegetable broth
- 2 cups kale, chopped
- 1 cup diced carrots
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp oregano
- Salt and pepper to taste
- 1. In a large pot, brown the beef shank, then add onions and garlic until fragrant.
- 2. Pour in vegetable broth, add carrots and oregano, and simmer for 2 hours.
- 3. Stir in kale and cook for an additional 10 minutes before serving.
Grilled Beef Shank Skewers
Juicy beef shank skewers marinated in a zesty sauce, grilled to perfection for a healthy outdoor meal.
- 1.5 lbs beef shank cross cut, cubed
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Vegetable skewers
- 1. Marinate beef cubes in olive oil, balsamic vinegar, garlic, oregano, salt, and pepper for at least 2 hours.
- 2. Thread marinated beef onto skewers and preheat the grill.
- 3. Grill skewers for 10-12 minutes, turning occasionally, until cooked to desired doneness.
Beef Shank Ragu with Whole Wheat Pasta
A rich and savory beef ragu served over whole wheat pasta, offering a healthy and satisfying meal.
- 2 lbs beef shank cross cut
- 1 can (14 oz) crushed tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 8 oz whole wheat pasta
- Salt and pepper to taste
- 1. Brown beef shank in a pot, then add onion and garlic until translucent.
- 2. Stir in crushed tomatoes and Italian seasoning, cover, and simmer for 2-3 hours.
- 3. Cook pasta according to package instructions, then serve topped with beef ragu.
Beef Shank and Vegetable Stir-Fry
A quick and healthy stir-fry featuring tender beef shank and a medley of colorful vegetables, perfect for a weeknight dinner.
- 1 lb beef shank cross cut, thinly sliced
- 2 cups mixed bell peppers, sliced
- 1 cup snap peas
- 2 tbsp soy sauce (low sodium)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- Cooked brown rice for serving
- 1. Heat sesame oil in a wok, add garlic and sliced beef, and stir-fry until browned.
- 2. Add bell peppers and snap peas; stir-fry for another 5 minutes.
- 3. Drizzle with soy sauce and serve over cooked brown rice.
Beef Shank and Lentil Salad
A protein-packed salad combining tender beef shank with hearty lentils and fresh vegetables, drizzled with a light vinaigrette.
- 1 lb beef shank cross cut
- 1 cup cooked lentils
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- 1. Cook beef shank until tender, then shred into pieces.
- 2. In a bowl, combine lentils, tomatoes, cucumber, and red onion.
- 3. Toss with olive oil, vinegar, salt, and pepper, then top with shredded beef.
Beef Shank Curry with Cauliflower Rice
A flavorful beef curry made with tender shank and served over cauliflower rice for a low-carb option.
- 1.5 lbs beef shank cross cut
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, grated
- Salt and pepper to taste
- 1. Brown beef shank in a pot, then add onion and garlic until soft.
- 2. Stir in coconut milk and curry powder, simmer for 2 hours until beef is tender.
- 3. Sauté grated cauliflower in a pan until tender, then serve topped with curry.
Beef Shank and Sweet Potato Hash
A delicious breakfast hash featuring beef shank and sweet potatoes, packed with flavor and nutrients.
- 1 lb beef shank cross cut, cooked and diced
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- 1. In a skillet, heat olive oil and sauté sweet potatoes until tender.
- 2. Add onions and cook until translucent, then stir in diced beef shank.
- 3. Season with salt and pepper, cook until heated through, and garnish with parsley.
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 featuring a cross-section of the bone and surrounding muscle.
How should I cook beef shank cross cut?
It is best cooked slowly, using methods like braising or stewing, to break down the connective tissue and enhance flavor.
Is beef shank cross cut healthy?
In moderation, it can be part of a healthy diet, providing essential nutrients like protein, iron, and zinc.
Can I use beef shank cross cut for soups?
Yes, it is excellent for soups and stews, adding depth of flavor and richness.
What are the best seasonings for beef shank cross cut?
Common seasonings include garlic, thyme, rosemary, and bay leaves, which complement its rich flavor.
How long should I cook beef shank cross cut?
Cook it for at least 2-3 hours on low heat to ensure it becomes tender.
What is the nutritional value of beef shank cross cut?
It is high in protein and contains essential vitamins and minerals, including B12, iron, and zinc.
Can I grill beef shank cross cut?
Grilling is not recommended; slow cooking methods are preferred for this cut to achieve tenderness.