These crosscut beef shanks are a real treat if you like slow braised meat. The marrow of the bone makes for an incredible stew broth and unlike a typical shank, there is plenty of meat on these bones. They are cut about 2 inches thick across the bone.
Keep refrigerated and enjoy within 5 days or freeze for later use.
Farmers to You orders beef by the whole animal and it arrives fresh to us. On weeks when we receive a fresh beef delivery you will receive cuts that are fresh, not frozen. On weeks when we do not receive a new order your beef will be sent frozen, beginning the thawing process while en route to you and can continue the thawing process in your fridge and be enjoyed within a week. The beef can be refrozen if desired without compromising the quality of the meat. Check the weekly bounty in our Friday Newsletter for fresh beef updates.
Tilldale farm raises Red Devon cross cattle on a 100% grassfed and grass finished diet. The beef is dry aged for at least a week before delivery to us.
I made these beef shanks into a beef stew with wine, broth, and a variety of root vegetables. Braising at 300-degrees for 2 1/2 hours brought it to the falling-off-the-bones stage. It was the perfect dish for our post-shoveling dinner.