Way to cut beef shank as substitute for short ribs?
Hello! My grocery order just arrived with beef shank instead of short ribs for the dinner I'm making (which I gather may actually be a good thing). Quick Q: Should I cut the shank into pieces like the ribs would have been? If so, any tips on working with the large bone in the shank roast? Was thinking I might slice the meat to the bone, but that doesn't help with searing...so maybe I should cut it off the bone to sear and then add the bone back into the pot when I roast it? TY!