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!

Katy Craig
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Lori T. February 15, 2021
I'd braise the shank the same way I'd braise short ribs, preferably on the bone. I also wouldn't bother about trying to sear it. Since the roast will take a good three hours of braising, and then there is all that liquid, I don't think it needs it. If you do it in the oven, low and slow at around 325 covered, it will take about 4 hours or so to tenderize. Spend the last ten minutes of that time uncovered, and crank the temp up to around 425F - which will get you all the browning you want. Or if you have a pressure cooker, like an Instant Pot, you can go that route as well. I think it would require about 45 minutes under pressure to tenderize. At any rate, I'd leave it on the bone. It takes longer to cook on the bone, yes- but deboning a shank is not so easy done, and why risk your fingers if you don't have to? Plus meat just tastes better cooked on the bone, not next to it.
 
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