Description
The hindshank is from the lower rear legs of a cow, beneath the round and above the hoof. This area contains muscles that the cow uses to walk, which results in a deep, beefy flavor but also meat that is tough and chewy if not cooked properly. The cut is typically bone in, with the tibia bone exposed. When cut bone in, it is called a “crosscut shank.” Because this is a lean cut with very little fat and lots of collagen, high-moisture cooking techniques are essential.