Beef shank is the leg portion of a steer or heifer. It is a tough, lean, and sinewy cut of meat due to the constant use of the muscle by the animal. This cut is best when cooked for a long time in moist heat, making it ideal for dishes like beef bourguignon and soups. It is also widely used to prepare very low-fat ground beef. Beef shank is commonly sold as gravy beef for boneless shanks or as osso buco with bone-in. In Asia, braised beef shank is very popular. The shank is cut horizontally in thin slices and resembles a steak with a leg bone circle. It is a cheaper cut of meat and is full of connective tissue, making it tough but flavorful when cooked properly. Beef shank is typically braised to make flavorful, fork-tender dishes.