Shank is an underrated cut of meat. Many hunters toss it in the grinder along with other tougher muscle groups, but its connective tissue makes for chewy pieces in a burger. Learn to cook it right and you’ll never send this butcher’s favourite to the grinder again.
This recipe gives shank just what it needs: braising. Long, moist heat breaks down the connective tissue and melts the silver skin. Trust us and try it!
Serve and enjoy with brown rice or roasted potato.
Tip: This makes for a great slow cooker meal, too!