Boneless beef shank

Boneless beef shank is a cut of meat from the lower part of the cow's leg, specifically from the area between the knee and the ankle. This cut is known for its fibrous texture and intense flavor, a result of the constant work performed by the muscle in this area, making it ideal for long, slow cooking methods such as stews, braises, and concentrated broths.

Beef shank has its origins in traditional European cuisine, especially in countries like France and Italy, where it is used in iconic preparations such as osso buco. In Hispanic American gastronomy, it is highly valued for its ability to add flavor and body to traditional dishes.

Among its properties, it stands out as an important source of collagen and natural gelatin, which helps improve the texture of broths and sauces by naturally thickening during cooking. Furthermore, it is a good source of protein, minerals like iron and zinc, and B-complex vitamins.

Depending on the country, beef shank may have different names in Spanish within Hispanic America, such as garrón (Argentina, Chile), pierna de res (Mexico), or canilla (some regions of Peru and Colombia), although it always refers to a similar cut, generally boneless to facilitate its use in recipes.

This ingredient is perfect for those seeking comforting and flavorful dishes, representing a versatile and accessible option in both traditional and contemporary cooking.