Ideas for beef shanks

I found some on sale at my local store. They are sliced about an inch thick on the cross-section. I'm thinking of some sort of braise as I'm sure there's lots of connective tissue. Any suggestions? I've never used beef shanks only lamb shanks which I use whole, not sliced.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments:

Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.