A beef shank dinner prepared in the oven or slow cooker requires little hands-on experience. The minimum safe temperature for beef is 145 degrees Fahrenheit, and the USDA Food Safety and Inspection Service advises cooking beef to at least that level. The lengthy, slow cooking method softens the meat’s stiff connective tissues and muscle fibers, giving the flesh a supple and delicious feel. The shanks also make their sauce by heavily favoring the cooking fluids with beef.
What is Beef Shank?
The leg section of a steer or heifer is known as the beef shank.