"beef shank" is a correct and usable phrase in written English.
You would use it when referring to a particular cut of beef, usually taken from the lower back end of the cow. For example: "The beef shank is a popular cut of beef used in a variety of dishes around the world."
The large split beef shank (a special) was almost empty of marrow.
For après-ski, try his beef shank stew with Overmeade beets.
A darkly rich bit of beef shank, braised to velvetiness, is served with nothing more than a few fried potatoes to absorb the delicious wine sauce.
If appetite remains, there are a few mains to follow: the wine-braised beef shank with polenta ($25) and the pork chop ($26) are solid, if not inspired.
IT is no news that we're in a phase where beef cheeks, oxtail and even beef shank are bringing top dollar in fancy restaurants.
Red-cooked beef shank was tender and fragrant with star anise and chili peppers, and the accompanying noodles were delicious with the broth.
Shanks are a good choice for braising: think lamb shanks, veal shanks, beef shanks.
"It's funny because we were doing beef shanks for the first two or three weeks, but one day we got veal shanks by mistake.
They had just finished a course of beef shanks filled with roasted marrow, topped with bluefin-tuna tartare and serrano foam: Bamm-Bamm goes to Nobu.
Sometimes their recipes are more interesting than appealing; it is hard to imagine working up an appetite for Tibetan bone broth, even if you take their advice and substitute oxtails or beef shanks for the yak.
Every few minutes, another riotously garnished dish appeared: goose stuffed with kale, a glossy ham, Campari-cranberry relish, green eggs, a terrine of chicken-liver pâté, poussin with garlic and pears, roast quail, empanadas, leg of lamb, a tray of beef shanks... wild rice with pomegranate, lentils, sweet-potato purée, cauliflower-eggplant gratin... rough-hewn breads.
