Beef shank (or beef osso buco)—often relegated to a mere base for soups or osso buco—is a true insider’s tip for budget-friendly, high-protein, and flavor-packed dishes.

When slow-braised, the collagen-rich connective tissue transforms into butter-tender gelatin, while the bone marrow adds incomparable depth to the sauce.

Why beef shank is a great choice

High protein content: Offers around 20–22g of protein per 100g of meat.
Affordable: Relatively inexpensive compared to premium cuts like tenderloin or sirloin steak.
Maximum juiciness: Thanks to the connective tissue and fat, the meat doesn’t dry out during long cooking times.
Recipe idea: Braised beef shank in red wine and thyme sauce

Preparation time: 15 min. | Cooking time: approx. 2.5 hours

Ingredients (serves 2):
2 large beef shanks
1 tbsp flour
1 large onion (e.g., Vidalia or Spanish onion), diced
2 carrots & 2 celery stalks, diced
2 tbsp tomato paste

250 ml full-bodied red wine
400 ml beef broth
2 sprigs of thyme & 1 bay leaf
Salt, pepper, oil for searing
Step-by-step instructions:

Prepare the meat: Pat the shanks dry, make small cuts in the outer rim of connective tissue in 2–3 places (this prevents the meat from curling up during searing), season with salt and pepper, and lightly dust with flour.
Sear over high heat: Heat oil in a heavy-bottomed roasting pan or Dutch oven. Sear the meat vigorously on both sides for 3–4 minutes, then remove from the pan.

Develop flavor: Sauté the onions, carrots, and celery in the roasting pan. Stir in the tomato paste and cook for another minute.
Deglaze: Deglaze with red wine, scraping up the browned bits from the bottom of the pan. Reduce the liquid by half.
Braise: Add the broth, herbs, and shanks. Cover and braise over low heat (or in the oven at 160°C, top/bottom heat) for about 2 to 2½ hours, until the meat is fork-tender.
Serve with classic mashed potatoes, polenta, or wide ribbon pasta.