Shank Steak Cooking Methods and Tips

Typical cooking methods

• Braising

• Slow Cooking

General Cooking Recommendations

Shank steak should be cooked in simmering liquid until very tender. The classic preparation osso buco sees shanks braised in a broth of aromatic vegetables, wine, and chicken stock.

The slow cooking method tenderizes the meat and the braising liquid adds flavor. Though shank steak is a steak, it should never be grilled over high heat, the meat would be unpleasantly tough.

How to Cook Shank Steak on Your Traeger

An ideal preparation of beef shanks on a Traeger is to smoke the shanks for at least one hour, then braise in a dutch oven or covered roasting pan until the meat is tender, 1 to 2 hours more.

Shank Steak Internal Temperatures

• For rare, aim for 120-130 °F internally.
• For medium-rare, aim for 130-135 °F internally.
• For medium, aim for 135-145 °F internally.
• For medium-well, aim for 145-155 °F internally.
• For well-done, aim for 155-165 °F internally.

Shank Steak FAQs

Is Shank Steak a Good Cut?

Shank steak is a terrific cut for braising. This slow simmering method results in very tender meat with excellent flavor.

How Much Does Shank Steak Cost?

Expect beef shank to cost $10 per pound or less.

How Do You Know When Shank Steak Is Done?

Shank is done when the meat is tender, at an internal temperature of 204 degrees Fahrenheit.

What Is a Shank Steak Best For?

The best way to serve this cut is to braise it slowly with aromatic vegetables and broth.

What Is the Difference Between Beef Shank and Beef Shin?

There's no difference, shin is just another term for shank.

Can Shank Steak Be Cooked From Frozen?

Because this cut is slowly simmered, we wouldn't recommend cooking it from frozen. The interior meat temperature could stall and cause bacteria to form.

Interesting Facts About Shank Steak

The classic dish osso buco is usually made with shanks from veal, but the same preparation can be used with beef from full-grown animals.

Osso buco originates from Northern Italy. In the original preparation, the braising liquid of white wine is flavored with cinnamon, bay leaf, and parsley. The modern version, which you'll find more often served in restaurants, incorporates a New World product, the tomato.

The National Cattlemen's Beef Association identifies the shank steak with UPC numbers 1636, 1639, or 1243. You may see one of these numbers in the UPC code on the beef package label at the supermarket.

Shank Steak Nutritional Facts

According to the USDA, a simmered beef shank crosscut contains 342 calories, 57.3 grams of protein, and 10.8 grams of fat.

Shank Steak Recipes