{"product_id":"cross-cut","title":"Cross Cut","description":"\u003cdiv data-hveid=\"CAEIABAC\" data-sfc-cp=\"\" class=\"Y3BBE\"\u003e\n\u003cdiv data-subtree=\"aimfl\"\u003eA \u003cstrong class=\"Yjhzub\"\u003ecross-cut beef shank\u003c\/strong\u003e is a lean, flavorful and affordable cut of meat from the leg of a cow that is cut horizontally into a steak-like round, typically including a section of the bone and its rich marrow. Due to the muscle being heavily used, the meat is tough and requires slow cooking methods like \u003cstrong class=\"Yjhzub\"\u003ebraising\u003c\/strong\u003e to become fork-tender.\u003cspan data-wiz-uids=\"TNdC1b_c\" class=\"uJ19be notranslate\"\u003e\u003cspan data-wiz-attrbind=\"class=TNdC1b_b\/TKHnVd\" data-animation-atomic=\"\" class=\"vKEkVd\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-subtree=\"aimfl\"\u003e\u003c\/div\u003e\n\u003cdiv data-subtree=\"aimfl\"\u003eKey Characteristics\u003c\/div\u003e\n\u003cdiv data-subtree=\"aimfl\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong class=\"Yjhzub\" style=\"font-size: 0.875rem;\"\u003eOrigin:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e The shank comes from the leg portion of the steer, either the front (foreshank) or back (hindshank).\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"KsbFXc U6u95\"\u003e\n\u003cli data-hveid=\"CAEIABAJ\"\u003e\u003cspan data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eAppearance:\u003c\/strong\u003e It appears as a circular piece of meat, usually 1.5 to 2 inches thick, with a round bone in the center containing nutrient-dense marrow.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-hveid=\"CAEIABAK\"\u003e\n\u003cspan data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eTexture and Flavor:\u003c\/strong\u003e The meat has a robust, beefy flavor but is full of connective tissue, making it tough if cooked improperly. Slow cooking breaks down the collagen, resulting in a tender, succulent texture\u003c\/span\u003e\n\u003cdiv id=\"sdh_Sa1qaaf3JYaxqtsP_LCJYQ_1\"\u003e.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"sdh_Sa1qaaf3JYaxqtsP_LCJYQ_2\"\u003e\n\u003cspan data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eAffordability:\u003c\/strong\u003e Compared to more premium cuts, the cross-cut shank is generally more affordable, offering excellent value for hearty meals.\u003c\/span\u003e\u003cspan data-wiz-uids=\"TNdC1b_4i\" class=\"uJ19be notranslate\"\u003e\u003cspan data-wiz-attrbind=\"class=TNdC1b_4h\/TKHnVd\" data-animation-atomic=\"\" class=\"vKEkVd\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan data-wiz-uids=\"TNdC1b_4i\" class=\"uJ19be notranslate\"\u003e\u003cspan data-wiz-attrbind=\"class=TNdC1b_4h\/TKHnVd\" data-animation-atomic=\"\" class=\"vKEkVd\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-wiz-uids=\"TNdC1b_4i\" class=\"uJ19be notranslate\"\u003e\u003cspan data-wiz-attrbind=\"class=TNdC1b_4h\/TKHnVd\" data-animation-atomic=\"\" class=\"vKEkVd\"\u003eBe\u003c\/span\u003e\u003c\/span\u003est Cooking Methods\u003c\/div\u003e\n\u003cdiv id=\"sdh_Sa1qaaf3JYaxqtsP_LCJYQ_3\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"sdh_Sa1qaaf3JYaxqtsP_LCJYQ_11\"\u003e\n\u003cdiv data-sfc-cp=\"\" data-animation-nesting=\"\" role=\"heading\" aria-level=\"3\" class=\"otQkpb\"\u003eThe key to cooking a cross-cut beef shank is low and slow heat, typically using moist heat to tenderize the meat and melt the marrow into the cooking liquid.\u003cspan data-wiz-uids=\"TNdC1b_4w\" class=\"uJ19be notranslate\"\u003e\u003cspan data-wiz-attrbind=\"class=TNdC1b_4v\/TKHnVd\" data-animation-atomic=\"\" class=\"vKEkVd\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-sfc-cp=\"\" data-animation-nesting=\"\" role=\"heading\" aria-level=\"3\" class=\"otQkpb\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong class=\"Yjhzub\" style=\"font-size: 0.875rem;\"\u003eBraising:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e This is the most common and recommended method. The meat is usually seared first, then simmered in a liquid (broth, wine, or tomato sauce) with aromatic vegetables and herbs in a covered pot or Dutch oven until it is fall-off-the-bone tender.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"sdh_Sa1qaaf3JYaxqtsP_LCJYQ_14\"\u003e\n\u003cul class=\"KsbFXc U6u95\"\u003e\n\u003cli data-hveid=\"CAEIBBAB\"\u003e\u003cspan data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eSlow Cooker\/Instant Pot:\u003c\/strong\u003e An easy, set-it-and-forget-it option that yields similarly tender results over several hours on a low setting.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-hveid=\"CAEIBBAC\"\u003e\u003cspan data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eSoups and Stews:\u003c\/strong\u003e The shank is an excellent choice for rich, hearty soups and stews, as the bone marrow naturally enriches the broth.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"sdh_Sa1qaaf3JYaxqtsP_LCJYQ_19\"\u003e\n\u003cdiv data-sfc-cp=\"\" data-animation-nesting=\"\" role=\"heading\" aria-level=\"3\" class=\"otQkpb\"\u003ePopular Dishes\u003c\/div\u003e\n\u003cdiv data-sfc-cp=\"\" data-animation-nesting=\"\" role=\"heading\" aria-level=\"3\" class=\"otQkpb\"\u003eThe cross-cut beef shank is famously the cut used for:\u003c\/div\u003e\n\u003cdiv data-sfc-cp=\"\" data-animation-nesting=\"\" role=\"heading\" aria-level=\"3\" class=\"otQkpb\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong class=\"Yjhzub\" style=\"font-size: 0.875rem;\"\u003eOsso Buco:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e A classic Italian dish (veal is traditional, but beef is common) where the shanks are braised in white wine and aromatics.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"sdh_Sa1qaaf3JYaxqtsP_LCJYQ_21\"\u003e\n\u003cul class=\"KsbFXc U6u95\"\u003e\n\u003cli data-hveid=\"CAEIBxAB\"\u003e\u003cspan data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eBeef Bourguignon:\u003c\/strong\u003e Can be used as a flavorful alternative to more common stew meats.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-hveid=\"CAEIBxAC\"\u003e\n\u003cspan data-sfc-cp=\"\" class=\"T286Pc\"\u003e\u003cstrong class=\"Yjhzub\"\u003eChinese Braised Beef Shank:\u003c\/strong\u003e Often prepared in a flavorful soy sauce and served as a cold appetizer or sandwich filling.\u003c\/span\u003e\u003cspan data-wiz-uids=\"TNdC1b_5v\" class=\"uJ19be notranslate\"\u003e\u003cspan data-wiz-attrbind=\"class=TNdC1b_5u\/TKHnVd\" data-animation-atomic=\"\" class=\"vKEkVd\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"sdh_Sa1qaaf3JYaxqtsP_LCJYQ_24\"\u003e\u003c\/div\u003e\n\u003cdiv id=\"sdh_Sa1qaaf3JYaxqtsP_LCJYQ_25\"\u003e\n\u003cdiv data-hveid=\"CAEICBAA\" data-sfc-cp=\"\" class=\"Y3BBE\"\u003eAvoid grilling or frying this cut, as high, dry heat will only make it tougher.\u003cspan data-wiz-uids=\"TNdC1b_61\" class=\"uJ19be notranslate\"\u003e\u003cspan data-wiz-attrbind=\"class=TNdC1b_60\/TKHnVd\" data-animation-atomic=\"\" class=\"vKEkVd\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Finke Farms Beef","offers":[{"title":"Default Title","offer_id":42383241609312,"sku":"80013","price":14.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0629\/6997\/0784\/files\/IMG-1582.heic?v=1777485060","url":"https:\/\/www.finkefarmsbeef.com\/products\/cross-cut","provider":"Finke Farms Beef","version":"1.0","type":"link"}