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Old 12-29-2010, 02:43 AM   #1
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Beef shanks, anyone cook them anymore?

My mom used to cook beef shanks years ago. No crockpot, just using the oven. I don't even see that cut of beef in stores anymore. She used to get them at our local Navy commissary.

I haven't tried making them myself, but would like to. They came out tender and delicious.
I think they had some bone in them, you can get them boneless too, apparently.

She didn't do a lot of preparation, really. I first need to find out where to buy them.

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Old 12-29-2010, 05:25 AM   #2
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I haven't seen beef shanks in the our local grocery but I am certain they could get them.
You can cook them much like you would lamb shanks. I use oregano, garlic and salt and pepper on my lamb shanks, wrap in foil and into a slow oven ....say 275 or so for a couple hours. They are mighty good. I expect that beef shanks could be done in much the same way.
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Old 12-29-2010, 07:55 AM   #3
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I've wanted to make Osso Bucco, but haven't found the shanks.
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Old 12-29-2010, 07:55 AM   #4
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Is it just where I am or are what used to be considered "cheap" cuts now really expensive? Shanks, ox tail, short ribs, even soup bone (if you can find them) seem to cost close to the same as regular cuts.
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Old 12-29-2010, 08:20 AM   #5
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I use beef shanks in a beef barley soup recipe I make. It's delicious. The shanks are readily available in our market.

I use veal shanks for osso buco.
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Old 12-29-2010, 08:31 AM   #6
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Quote:
Originally Posted by DaveSoMD View Post
Is it just where I am or are what used to be considered "cheap" cuts now really expensive? Shanks, ox tail, short ribs, even soup bone (if you can find them) seem to cost close to the same as regular cuts.
I find the same thing, what used to be dirt cheap is getting very expensive and difficult to find fresh!

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Originally Posted by Andy M. View Post
I use beef shanks in a beef barley soup recipe I make. It's delicious. The shanks are readily available in our market.

I use veal shanks for osso buco.
Finding veal shanks is also next to impossible around here. I'm going to have to prod some producers next time the Farmer's Market is open...in the Spring.
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Old 12-29-2010, 08:52 AM   #7
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Quote:
Originally Posted by DaveSoMD View Post
Is it just where I am or are what used to be considered "cheap" cuts now really expensive? Shanks, ox tail, short ribs, even soup bone (if you can find them) seem to cost close to the same as regular cuts.
Don't get me started. Chicken wings that cost as much as boneless chicken breast, short ribs @ $8/kg, "osso buco" (1 - 1.5 inch thick slices of shank) @ $11/kg, liver @ $6/kg, celery root (celeriac) @ $2/lb, leaks @$5 for 6 of them, ...

For comparison, lean ground beef is usually $5-6/kg. I pay $3.50-$4.50/kg for a whole pork loin at Costco.

To convert my "/kg" prices to "/lb": divide by 2 and subtract 10%. I'm not awake enough to do it right now
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Old 12-29-2010, 09:00 AM   #8
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Kg / 2.2 = Lb (US)
Ground round, chuck, sirloin?
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Old 12-29-2010, 09:47 AM   #9
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And 1 lb. US = 455 grams or .455 kilogram

There are beef shanks in my grocery store here in Mexico all the time. I also used them in a beef barley soup and now I'm getting ready to try them in another recipe.
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Old 12-29-2010, 10:06 AM   #10
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Actually, the pounds used for food in the U.S. are avoirdupois and 454 grams. Not to be confused with the pounds used for measuring gold and other precious metals, Troy lbs @ 373 grams (and only 12 Troy ounces).

So, the answer to the old riddle, "What weighs more, a pound of feathers or a pound of gold?" is actually a pound of feathers! But, an ounce of gold weighs more than an ounce of feathers.
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