The shank is one of the beefiest, most collagen-rich parts of the animal, making these boneless pieces outstanding choices for your favorite braising recipes. While naturally lean and tough, the abundant connective tissue breaks down into silken textures with slow, moist cooking and makes wonderful sauces, soups, and stews. Florencia loves to use these pieces for beefy ragú with pappardelle, but thinks they also work well (cut-up) for Vietnamese shaking beef or steamed Asian dishes. You should also try substituting them for your favorite braised wild-game recipes.
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