Jump to navigation Jump to search This article is about the beef cut. The beef manhattan shank is the leg portion of a steer or heifer.
Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to prepare very low-fat ground beef. In Australia, it is commonly sold from butchers as gravy beef for bone-less shanks or as osso buco with bone-in.
In Asia, braised beef shank is very popular. This meat-related article is a stub. You can help Wikipedia by expanding it. Beef is the culinary name for meat from cattle. In prehistoric times, humans hunted aurochs and later domesticated them. Since then, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served.