Beef Shank

Name: Beef Shank
SKU: 54
Availability: InStock

SKU: 54

17,97 €/kg

Add notes for this product

Weight (kg)
ΤΕΛΙΚΟ ΒΑΡΟΣ	0.5kg
Final Price:	8,99 €

100kg in stock

Cut Type *

Portions Slices Whole Μπουκιές

Weight (kg)
ΤΕΛΙΚΟ ΒΑΡΟΣ	0.5kg
Final Price:	8,99 €

~1 piece / 0,500g

Add notes for this product

You earn 17 Reward Points on this product.

SKU: 54 Categories: Beef, Other Cuts

Description

Sourced from premium Greek farms, this beef shank cut excels in slow-cooked dishes due to its rich collagen content that melts into gelatin for exceptional tenderness and depth of flavor.

Ideal for hearty soups featuring leeks, sweet potatoes, and thyme, where the shank infuses the broth with savory essence during prolonged simmering.

This traditional Greek meat soup (kreatosoupa) variation yields a nourishing, warming soup perfect for winter, served with crusty bread and extra lemon.

Tommy's Tips

Tie or net the beef shank to maintain its shape during cooking.
Thoroughly sauté the meat before adding liquids to develop a more intense flavor.
Simmer on low heat with a tightly closed lid for 2-3 hours until the meat is tender.
Allow the sauce to reduce and thicken strongly at the end for a rich taste.
Garnish with fresh herbs and freshly ground pepper.
Tying the shank with kitchen twine keeps it intact and visually appealing during cooking, especially for presentation.
Browning the meat well in olive oil or fat creates a flavorful crust through the Maillard reaction before slow cooking.
Slow simmering with the lid on helps the meat become tender while preserving moisture.
Reducing the sauce intensifies the flavors and creates a glossy finish.
Fresh herbs like thyme or rosemary and ground pepper added just before serving enhance aroma and taste.

Cooking Tips

Slow braising with white or red wine, onions, carrots, and celery enhances deep, rich flavors in the beef shank, as the wine tenderizes the meat and adds aromatic notes.
Sear the shank pieces first in olive oil for a flavorful crust, then add roughly chopped vegetables, whole garlic cloves, bay leaves, and enough wine plus stock to cover; simmer covered on low heat for 2-3 hours until fork-tender and the sauce thickens naturally.
Cooking in a pot with tomato sauce for classic reddened requires initial browning of the meat to build intense flavor, followed by quality crushed tomatoes, a touch of sugar to balance acidity, and slow simmering for 2-3 hours to keep the texture fluffy and juicy without falling apart.

Use the cooked meat in giouvetsi with orzo pasta or rice by adding the pasta in the last 30 minutes with reserved broth, thyme, basil, and a grated cheese topping for a rich, traditional Greek dish that absorbs all the savory essences.