Braising beef shanks over low, slow heat will have them falling off the bone and melting in your mouth.
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The Shanks (fore-shank and hind-shank) are of the legs of the animal. This primal includes high-tension muscles that are active and thick in order to support weight and balance. The bones are rich in marrow, and the Shank steak is known to have great, deep flavor after a braise. A well known dish would be Hungarian Goulash.