Perhaps the ideal slow cooker piece of meat. Beef shanks transform from a tough lean cut into an unctuous, delectable dish given enough time simmering in broth or even just water. We slow cook for 4+ hours then pull the meat from the pot, shred with forks, and add carmelized onions and/or tomato sauce. While shredding the meat and carmelizing the onions reduce the leftover beef juices in the stove top and pour them over the final product. A simple, out-of-this-world meal results.
Some butchers label this cut "osso bucco" and some call it "soup bones". We believe "shanks" are the most appropriate term for this cut.
Read more about our grass-fed beef farming practices here.
Photo credit - Normandy Alden