Beef Shanks

Rich, deeply flavorful, and built for slow cooking, beef shank becomes fall-apart tender when braised low and slow. Cut thick with marrow bone for maximum depth.

Great for: nihari, osso buco-style braises, hearty soups, slow-cooked stews, and bone broth.

How to cook: sear, then braise 3–4 hours until fork-tender. Serve with rice, mashed potatoes, or warm bread.

Best for:

• Nihari
• Osso buco-style braise
• Bone broth
• Hearty soups
• Kabli palow-style beef (slow-cooked)
• Slow-cooked stew

Cooking tip: Season generously with salt and pepper, cook to your preferred doneness, and always rest before slicing. Slice against the grain for the most tender bite.