Shank

Lower leg packed with collagen. Hours of moist heat turn it into the sticky, spoonable meat of osso-style braises. Cheap per kilo until restaurants rediscovered it; still one of the best value cuts on the animal.

Profile

Tenderness30

Marbling40

Umami76

Price24

Pairs with

Braising96

Stews88

Slow roasting70

Recommended cooking

2–3 h simmerFalling off the bone

Liquid should come halfway up the shanks. Turn once so both sides glaze.

How to pick it

French-trimmed shanks with a clean bone handle look better and brown more evenly.

Signature dishes

Grading & naming

Buy for size match — two shanks of equal weight cook evenly in one pot.

Grading systems →

Nutrition · Per 100 g raw edible portion

185kcalCalories

19.5gProtein

11gFat

4.5gSaturated fat

Calories & protein →

Next steps

All cuts

Beef Primals

→Chuck →Ribeye →Striploin →Sirloin →Round →Brisket →Short plate →Flank →Shank →Head & cheek →Oxtail

Pork Primals

→Jowl →Shoulder →Picnic shoulder →Loin →Tenderloin →Belly →Leg →Hock & trotter

Lamb Primals

→Neck →Shoulder →Rack →Loin →Leg →Breast

Chicken Portions

→Breast →Wing →Thigh →Drumstick →Tenderloin →Oyster

Beef Offal Map

→Tongue →Heart →Liver →Rumen →Omasum →Abomasum →Small intestine →Large intestine

Bluefin Tuna Cuts

→Kama →Akami →Otoro →Chutoro →Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.

Profile

Pairs with

Recommended cooking

How to pick it

Signature dishes

Grading & naming

Nutrition · Per 100 g raw edible portion

Next steps

Compare with

Keep exploring

Find a cut by cooking

Signature dishes

All cuts

Beef Primals

Pork Primals

Lamb Primals

Chicken Portions

Beef Offal Map

Bluefin Tuna Cuts