Beef shank

Beef shank / 牛腱 niújiàn

Flavor and role: A sinewy leg cut; after 2-3 hours of simmering the gelatin melts and it becomes chewy and tender.
Typical dishes and uses: Beef noodle soup, jangjorim (soy-braised beef), broth in place of galbitang, osso buco.
Substitutes: Brisket or chuck 1:1. A pressure cooker cuts the time to 40-50 minutes.
Storage: Refrigerate 3 days, freeze 6 months.
Main countries: Korea · China · Taiwan
Used in this book: Taiwanese Beef Noodle Soup (牛肉麵)Potjiekos Ukrainian Borscht Hungarian Goulash Soup Seven-Vegetable Couscous Bandeja Paisa de Lujo with Carne en Polvo and Meaty Chicharrón Bone Broth Red-Braised Beef Noodle Soup Beef Noodle Tsukemen Red-Braised Beef Rice Bowl Short Rib and Shank Quesabirria Tacos Roasted Beet and Smoked Rib Borscht Chile Colorado Beef Burrito Beef Shin Goulash with Csipetke Slow-Braised Beef Shin Massaman with Whole Spices Pyongyang-Style Mul-naengmyeon with Brisket and Shank Red-Braised Osso Buco with Ginger-Scallion Gremolata Osso Buco Sliders with Gremolata Mayo Red Wine Beef Shin Potjie with Gremolata Padang-style dry rendang

Updated 2026-10-10