How to cook beef shank with bone. How to bake beef shank in the oven

Beef shank is a healthy meat in its composition, which, if cooked correctly, will be very tasty. The product itself is the lower part of the front or hind leg of a cow or bull. Its peculiarity can be called a significant number of tendons and fastenings. By slicing such meat, you get pieces (usually on the bone, although boneless shanks are also found). This product is often considered low-grade, but at the same time it continues to be actively used by housewives in all countries where beef is consumed. Most cuisines in the world have at least a couple of dishes based on beef shank.

Interesting! “Shank” is the name given to the legs of a cow. But this same part in a pork carcass is called the knuckle.

The price of shank is low. This also increases the demand for this product. And the list of recipes for dishes that are made from this meat appetizing and satisfying is truly huge. We invite you to find out why beef shank is useful, what its composition is and what dishes can be prepared from it.

Calorie content and composition

It will be useful for everyone to know the calorie content and composition of meat. There are few calories in this product. There are only 156 kcal per 100 grams. This makes the product available for consumption by children and those on diet.

Such meat contains fats, proteins, ash, microelements (manganese, zinc, iron, selenium, copper) and macroelements (magnesium, potassium, sodium, calcium, phosphorus). All these supplements are vital for the human body, but their use must still be dosed. In addition, the product is considered a real storehouse of natural gelatin.

Benefits and contraindications

You should definitely familiarize yourself with the benefits and contraindications of using this product. The main useful properties of the product include the following:

1. Normalization and maintenance of the gastrointestinal tract due to the significant content of B vitamins in beef meat.
2. Ensuring the full growth and reproduction of body cells.
3. Improving the functioning of the nervous system due to the content of B vitamins.
4. Formation and strengthening of bones and teeth thanks to the vitamin A content.
5. Active fight against viruses and bacteria due to its unique composition.
6. Possibility to slow down aging due to significant vitamin A content.
7. Formation and growth of new cells due to the presence of vitamin D.
8. Hematopoietic effect, due to which meat is indicated for consumption by people who have recently been on the operating table or have problems with hematopoiesis.

A contraindication to the consumption of such meat is individual intolerance. The meat of a cow that was raised in poor conditions will not bring any benefit to the body. The quality of the product is influenced by: methods of weight gain for animals before slaughter, habitat and feed. It is worth limiting the consumption of this meat to people suffering from diseases of the cardiovascular system, digestive tract, urolithiasis, osteochondrosis and gout during an exacerbation.

Beef shank selection

The choice of beef shank must be correct. The meat should have a rich dark pink or light red hue. White fatty layers are also required. All this indicates that this is the meat of a young (up to 20 months) bull or cow. It is this kind of shank that is considered healthy; it makes delicious dishes. But the dark red and brown tint indicates that the animal was slaughtered at an old age. There will be no benefit to the body from consuming such a product.

In addition, you need to pay attention to the smell of your feet. It should be nicely meaty, very light and slightly sweet. It is recommended to purchase the meat chilled and start cooking immediately. Before starting the culinary process, be sure to wash the meat under running water.

It is important! Chilled beef legs can be stored for no more than three days in the refrigerator. But in the freezer, the shelf life can be increased to one year if the temperature is maintained at a suitable temperature.

Use of beef shank in cooking

The use of beef shank in cooking is very common. This is good meat from which you can prepare many dishes. The presence of a bone indicates that this part of beef is ideal for preparing first courses. Boneless meat can be stewed or baked, but it will take a lot of time (usually 3-4 hours) due to the fact that the shank contains a lot of tendons.

In addition, the shank:

• stew;
• boil;
• baked;
• fry;
• marinate;
• smoke;
• dried.

You can prepare such a product in any convenient way: in a slow cooker, in a frying pan, in the oven, on the grill, on the grill, on the stove, in a pressure cooker and even in the microwave. There are a huge number of dishes that are prepared from beef shank, in particular, these are first courses (broths, soups, solyanka, borscht, cabbage soup), jellied meat (traditional or with the addition of gelatin), meat salads, steaks, chops.

Worth knowing! Before cooking, the shank should be soaked in cold water for three to four hours. Stewing, boiling or frying should also take at least two hours to ensure that the meat is juicy and appetizing.

This product can also be used as an independent dish or complemented with any side dishes or vegetables. You can make boneless shank in dough, bake it in foil or a sleeve, or create your own dish by experimenting with additives. On our website you can find numerous recipes for preparing this meat, which will tell you what can be prepared from beef shank.

Advice! Don't be afraid to combine shanks with other meat products. For example, for jellied meat you can use not only beef shin, but also pork knuckle. In this case, the dish will turn out more rich and appetizing.

If you ask any housewife what dishes are prepared from beef shank, then with a high degree of probability she will name the following:

1. Seltz. The dish is prepared by boiling all the meat products included in the composition. This allows the finished food to keep its shape, which means it can be cut into portions.
2. Aspic. It is a broth strongly cooked with beef meat and bones. Sometimes meat by-products (tail or head) are also added to it. The use of beef shank is explained by the fact that this meat is saturated with sticky substances.
3. Jelly. The cooking principle is similar to jellied meat, and the distinctive feature is the combination of beef and pork (usually ears and legs) in this dish.

The dishes are prepared according to a similar recipe, which is based on long-term simmering over low heat. This ensures the ability of the cold broth to hold its shape and harden.

Advice! Vegetables, cereals, dried fruits and berries, mushrooms, pasta and flour products are perfect for shanks, which are prepared as a second course or appetizer. Among alcoholic drinks, wine and beer will help highlight the taste, and any non-alcoholic drinks will do.

Beef shank is a meat that opens up wide culinary prospects for any housewife. The choice of possible dishes is significant, and the cooking process is simple, but lengthy. The main advantage of such meat is its significant benefits for the body due to its unique composition and low calorie content.

Try cooking an ingredient such as beef shank. The recipes are original, simple and quick. Shank meat is healthy, tender and very tasty. Therefore, dishes with this ingredient can be consumed daily.

Braised beef shank on the bone

This dish is baked in the oven. Consider a recipe for two servings. You need these ingredients:

1. Beef shank on the bone - 2 pcs.

2. Shallots - 1 pc.

3. White onion - 1 pc.

4. Garlic - 1 head.

5. Large carrots - 1 pc.

6. Celery - 1 stalk.

7. Red wine - 1 tbsp.

8. Beef broth - 4 tbsp.

9. Red tomatoes - 0.5 kg.

10. Fresh rosemary - 1 sprig.

11. Dried basil - 1 tsp.

12. Oregano - 1 tsp.

13. Salt - to taste.

14. Milk - 2 tbsp.

15. Olive oil.

To prepare the dish, you need to separate the meat a little from the bone. To get a round shape, tie it with a thread. Salt the meat and brush generously with olive oil. Fry the shank on all sides.

Roughly chop the carrots and two types of onions. Add the vegetables to the shanks and sauté. When the onion becomes soft, then add wine and broth (can be replaced with water). You need enough liquid to cover most of the meat.

Rub the tomatoes through a sieve, pour the tomato juice into the container where the shanks are located. Cover with a lid and simmer over low heat for 30 minutes. Then add all the spices and herbs called for in the recipe. Simmer the meat until done. It should become soft and tender.

As a rule, beef shank takes about two hours to cook. If the liquid evaporates quickly, you need to add more wine, water or broth. It can be served with palenta (corn grits porridge) or boiled potatoes.

Braised shank without bone

This recipe is simpler than the previous one, but also takes a lot of time. To prepare the dish, take two beef shanks, separate them from the bone, rinse them well and place on a paper towel.

Fry the meat over high heat until golden brown. Place it in a saucepan. Now chop the green onions, but not finely. The length of the strip should be at least 3 cm. Cut the carrots into slices. Grind ginger, garlic and star anise. Take all ingredients according to your taste. They will give the dish aroma and extraordinary taste.

Place all the prepared vegetables in the pan with the meat. Add 1 tbsp. red wine, 1 tsp. vinegar and (about 3 tbsp). The liquid needs to cover the meat and vegetables.

Now salt everything, cover with a lid and simmer over low heat for about two hours. However, this is only if the meat is young. Sometimes it will take longer. When the meat can be easily pierced with a toothpick, it is ready.

The fluid gradually decreases. Boneless beef shank becomes softer, more tender and juicy. When the meat is cooked, take it out, cool and beautifully cut into circles or half rings.

Shank baked in the oven

Do not separate the meat from the bone. Wash it and dry it. Salt and pepper the shank and brush generously with olive oil. Place in a container and let it marinate. After 20 minutes, add 3 tbsp. l. soy sauce and 2 tbsp. l. honey. Let the shank continue to marinate.

Meanwhile, cut the carrots, green onions, and garlic into large pieces. You can add hot pepper. Then take a baking sheet and place foil on it. Place the meat there and sprinkle with the vegetables that you prepared in advance. Cover all ingredients with foil. Place in the oven at 250 degrees. Bake for 1.5 hours.

Don't forget to check the meat periodically. After an hour and a half, open the top foil to allow the meat to brown. When 30 minutes have passed, turn the shanks over to the other side.

In total, the meat is baked for about 3 hours. Pairs perfectly with puree.

When choosing meat, always pay attention to the cut. If the color is dark, brown or gray, the shank is of poor quality or from an old animal. The meat should be bright red without any blemishes. If you want the beef shank to be very juicy and soft, it should simmer over low heat. Even when cold, the meat is delicious.

To give it a special color and taste, the shank must be soaked in onion feathers and in a salt solution, to which various herbs and spices are added.

Before baking the meat in the oven, fry it in a frying pan. Then the shank turns out not only aromatic, soft and tender, but also more juicy. Ingredients such as garlic, ginger and hot pepper emphasize the originality and piquancy of the dish.

Presentation

You need to be creative when decorating dishes, show imagination and experiment. Take the chilled beef shank, cut it into rings diagonally and place it in a circle on the plate.

Place a lettuce leaf on a dish and a few chopped shank pieces on it. Separately, prepare a sweet and sour sauce with pineapple and lemon juice. Pour it around the plates, or you can add a few drops. It all depends on your tastes and preferences.

Do not forget about greens, as they emphasize not only the taste, but also the beauty of the dish. The greens can be finely chopped and sprinkled over the meat. If you don’t like it that way, then add a few parsley leaves or green onions and asparagus. Plus, the dish will be decorated with such ingredients as multi-colored bell peppers and tomatoes. Vegetables can also be placed around the plate.

Imagine, experiment, and your family and friends will appreciate your culinary abilities.

Drumstick, shank, knuckle, bullock... Whatever you call this part of the beef carcass, the content does not change. It is the part of the ham that is adjacent to the knee joint. The only caveat: the shank is a cut from the back leg of the animal, and the shank is a similar piece, only from the front.

The hind tibia contains tendons, connective tissues and the medullary bone. This is a real storehouse of natural gelatin. This part of the carcass requires culinary processing using special technologies and is widely used for preparing strong broths, as well as such traditional Russian dishes as jelly or jellied meat. That being said, this is a classic use for beef shank. In addition, many housewives stew meat from the hind leg, having first removed the bone. It turns out it's not even bad!

It should be borne in mind that the drumstick of cattle that has not reached the age of 20 months is attractive in terms of gastronomic qualities. Pay attention to the color of the meat. Rich shades of pink or red plus white layers of fat indicate that this is the shank of a young cow or bull. If the meat is dark red, it means that the animal was slaughtered at an advanced age - such a product will definitely not please gourmets.

Considering the hind tibia from the point of view of chemical science, we will find an impressive list of useful elements in each piece. In addition to natural proteins and fats, it contains sodium, magnesium, manganese, and selenium. These biologically active substances are vital for humans. However, you should not be zealous in consuming them; excessive passion for shank dishes is fraught with increased cholesterol levels and metabolic disorders. And in moderate doses, this type of meat has a beneficial effect on the digestive system, promotes the formation of bone tissue and hematopoiesis.

The hind shank imparts a special aroma and taste to the finished dish. The presence of gelatin causes a sticky feeling in the finished product. That is why this type of beef is most often purchased for making broth and jellied meat. The drumstick gives that same rich yellow color, and dense islands of fat always float on the surface of the broth.

If you separate the meat from a beef butt from the bone, you will get an excellent “material” for various dishes. You can grind it in a meat grinder - the minced meat for meatballs or cutlets is ready, you can cut it into strips and fry it along with vegetables - you get a stew. This part of the beef carcass goes well with potatoes and legumes, mushrooms and dried fruits. A delicious drumstick will be obtained by stewing it with wine or beer, berry or tomato sauce.

Usually, hind shank dishes are self-sufficient and are served without a side dish with sauces or fresh herbs. Although vegetable salad, mashed potatoes, and spicy baked goods can be an excellent addition to this type of beef.

Despite the fact that beef shin is not considered the first grade of meat, you can find many tasty and interesting dishes using it. This meat product has its own characteristics; its consumption can have a beneficial effect on the human body.

What it is?

A beef shank is the part of the leg of a cattle that is adjacent to the knee joint. It is distinguished from other meat parts of the carcass by its high content of connective tissue, as well as tendons, marrow, and gelatin. This structure of the shank ensures good taste.

The benefits of this product are due to its origin, since beef meat is considered one of the most necessary for the normal functioning of the human body. Eating knuckles promotes the daily supply of complete protein to the body, collagen, elastin and iron. The number of calories in meat per 100 g of product is 147 Kcal. In addition, it also contains the following elements in grams:

• proteins – 20, 6;
• fat – 7.1;
• carbohydrates – 0;
• water – 71.4;
• ash – 0.9.

With all this, beef shin can be classified as a low-calorie product. At the same time, in terms of saturation, cooked knuckle is considered a nutritious dish.

This type of meat leads to the normalization of acid processes in the stomach, and also does not contribute to the occurrence of putrefactive processes in the intestines.

The meat found in the shank is characterized by high veininess and the presence of a large percentage of connective tissue, so eating from the shank is often not a method of saturating the body, but a means of getting rid of many diseases. That is why knuckle is recommended to be used in a regular diet for those who suffer from problems in the musculoskeletal system and joints.

This type of meat has a hematopoietic effect, so it is simply necessary for those people who have experienced heavy blood loss. Beef shank is an indispensable product for overweight people. The effect of losing weight by consuming low-calorie meat is achieved by the ability of the product to quickly saturate the body. Zinc, which is contained in large quantities in the knuckle, strengthens the immune system and protective functions of the body.

Features of choice

When a beef carcass is cut, the result is front and rear shanks, when choosing which it is worth considering many nuances. You should purchase the part of the animal carcass that is freshly cut. It is better to opt for pieces with small round bones. In this case, you can be sure that the meat was located in close proximity to the central upper part of the body. Coarse and hard fibers are less concentrated in these areas.

If a piece of knuckle has large and deformed bones, this indicates the proximity of the meat cut to the articular bones. You should be wary of goods that are packaged, since there you can find a large percentage of bones in relation to boneless beef.

When purchasing industrial meat products, you should not consume them in excessive quantities. Recently, the practice of fattening animals with the help of all kinds of additives that are harmful to the human body. Therefore, an excessive amount of beef shank in the diet is a factor that can provoke gout, osteoporosis, and blockage of blood vessels.

Beef shank meat should be dark pink or light red in color. It should visually contain white layers of fat. If the product has a brown tint, then it is better not to buy it, since it most likely belongs to an old animal.

You should not ignore the smell of the meat product - it is characterized by sweetness and meaty aroma. The product must be purchased chilled.

Cooking rules

Beef shank is a large cut. In order for the meat to become tender and soft, it must be cooked for a long time over low heat. Only in this way can each vein melt and turn into jelly. This type of meat is often used in cooking and is used to prepare various dishes.

If there is a bone in the drumstick, then it is best used for first courses. Boneless pulp is ideal for stewing and baking, but these processes require a time investment of at least three hours. Beef shank is used for the following purposes:

• stewing;
• boiling;
• baking;
• frying;
• pickling;
• smoking;
• drying.

This type of meat is prepared using a multicooker, frying pan, oven, grill, barbecue, pressure cooker, microwave. Each family's menu may include soups, jellied meats, borscht, solyanka, meat salads and knuckle steaks.

This is an original option for an independent dish, served with any side dish or salad. The shank can be made in dough if it is boneless, or it can be baked using a sleeve.

To make your dishes richer and more flavorful, you should try combining beef with other types of meat and products.

Recipes

Beef shank is the type of meat with which every housewife can reveal her culinary capabilities. With a large selection of recipes, there is no special effort or difficulty during preparation.

Beef shank "Boeuf-Breze"

Brewing is a method of cooking meat that involves using low heat and partially immersing the product in liquid. This method is similar to stewing, as it occurs without frying the meat. Thanks to this method, even the toughest pieces are softened. To prepare the dish, a boneless part of the drumstick is used.

Before you start cooking, you will need to take care of the vegetables. Several small onions, a little garlic and one carrot need to be peeled and cut into large pieces. The meat product must be washed, blotted with a paper towel and lightly fried in hot oil. Place butter in a cauldron or cast iron cauldron and melt it. Add garlic and onion there and fry everything a little. Then add carrots and fry for about three minutes.

Add a little wine to the vegetables and cook until boiling. After that, the meat is laid out on them, the broth is poured, the dish is salted, peppered and covered with a lid.

The cooking process must be carried out over low heat and for two and a half hours. If necessary, add a certain amount of broth. When softening the meat, you need to remove the vegetables and mix them using a blender. Add the liquid from the cauldron to the vegetables and continue mixing.

The result should be a thick sauce. If desired, you can add salt, pepper, and butter to your taste.

The finished beef must be served after pouring the sauce over it.

Braised beef shin

To prepare this hearty dish, you should prepare the following products:

• two beef shanks;
• onion - chives to taste;
• 1 white onion;
• 1 red onion;
• bay leaf;
• 3 branches of fresh thyme;
• 3 cloves of garlic;
• 2 branches of rosemary;
• half a glass of grated carrots;
• celery stalk;
• 2 cups broth for meat;
• 2 tablespoons vegetable oil;
• pinch of salt and pepper.

The step-by-step cooking recipe consists of the following points.

1. Using vegetable oil, meat shanks are fried on both sides.
2. Onions, carrots and celery are cut into small cubes.
3. Aromatic herbs, chopped garlic, and vegetables are added to the meat in a frying pan. The dish is salted and peppered to taste.
4. Chopped onions are placed in the dish, the broth is poured, and everything is mixed. The container is covered with a lid and stewing is carried out for three to four hours.
5. The aromatic herbs should be removed, and the dish should be served, sprinkled with herbs, along with a side dish.

Beef shin with vegetables

To prepare the dish, you need to give preference to the knuckle with a lot of meat.

The pit must be removed and the pulp cut into cubes. The shank needs to be boiled. Then prepare a sauté using seasonal vegetables. Place the prepared vegetable side dish on a plate, make a hole in it, place the meat in it and pour the sauce over it.

To prepare the sauce, you will need to chop the nuts, fry them in a frying pan, and pour cream into a container. After mixing the sauce, pour it over the dish and serve.

Using beef shanks, housewives prepare delicious jellied meats, brawns and jellies, which are prepared according to a similar principle. Thanks to long-term simmering over low heat, the dishes freeze well and retain their shape. The shank is considered one of the cheapest meat parts of a cattle carcass, but with the right choice of raw product and proper preparation, it turns out to be amazingly tasty and quite healthy.

For a recipe for beef shin from Jamie Oliver, watch the following video.

Beef shank- This is the lower part of the leg of a beef carcass, containing attachments and tendons. When cutting it, you get portioned pieces with a bone (see photo).

Throughout the world, this meat is considered low-grade, although despite this, in almost every kitchen in the world you can find recipes telling how to deliciously cook beef shank.

The cost of this part of the carcass is relatively low, which in turn contributes to the fact that one can increasingly find descriptions of dishes in which the shank is a component. An interesting fact is that the word “shank” in cooking refers only to beef, while, for example, in a pork carcass this same part is called knuckle.

There are many ways to cut meat: there are American, European, Russian, and many others. But what remains unchanged in each of them is the dressing of the shank, which is subsequently used for cooking. Despite the fact that the meat obtained from this part of the carcass is characterized by a high content of connective tissue and tendons, with proper processing you can get a dish that is truly remarkable in taste. Therefore, when going to the store, pay attention to this product.

Beneficial features

The beneficial properties of beef shank are primarily due to the usefulness of the base of this product - beef. Beef is considered extremely healthy. It can become a daily supplier of complete proteins to the body, primarily collagen and elastin, as well as iron, which is absent in other types of meat.

Wherein The calorie content of this product is quite low and makes up less than a quarter of the same dietary chicken meat. But in terms of saturation, beef has no equal, because dishes with it are very satisfying and nutritious. They saturate with energy for a very long time. According to research, the nutritional value of beef is so high that 200 grams of this product can replace a liter of milk in the diet.

There are also such characteristic features of beef as neutralization of gastric juice, which normalizes acid processes in it. In the body, beef has a much faster absorption period than products of plant origin, which means beef prevents the occurrence of putrefactive processes in the intestines.

At the same time, drumstick meat is more sinewy and has a larger amount of connective tissue than the rest of the carcass, due to the fact that the muscles on the legs of animals are constantly stressed. That is why beef shank dishes are considered not even food, but rather medicine for all people who suffer from diseases of the musculoskeletal system or have problems with the joints.

Use in cooking

Beef shanks are widely used in cooking. The presence of a bone initially determines that this type of meat is most often used in preparing first courses. After cooking, the next fairly common option for heat treatment of a product is stewing. The fact is that due to the large number of tendons, beef shank is quite dry and tough, but if you simmer it over low heat for three to four hours, the meat will literally melt in your mouth.

Probably the most popular recipes for preparing beef shank dishes are the following:

• Aspic- a strongly boiled broth made from beef meat and bones, in which by-products such as head and tail are sometimes also used. But most often it is prepared from beef shank due to the large amount of meat and the broth from it, saturated and concentrated with sticky substances.
• Jelly- is prepared in the same way as jellied meat, but differs in that along with the beef shank, pork parts, such as legs and ears, are also placed in the pan.
• Seltz– all meat products that should be part of the brawn are boiled to a very thick state, thanks to which it firmly holds its shape and can even be cut into portions.

All these meat delicacies are prepared according to the same principle - long simmering under a lid over very low heat, due to which all the fastening components come out of the connective tissues and create a broth that can solidify well when cold and keep its shape.

Such recipes are widespread not only in Russian cuisine, but also in the cuisines of many other countries around the world.

Very popular in Slavic cuisine and Caucasian cuisine is the preparation of various dishes containing boiled meat from beef shin as a filling. In addition, there are many recipes that suggest using minced meat from this part of the carcass. Such minced meat will be more elastic and dense, and juiciness is added to it by adding lard or any other fat. In addition, simmering with tomatoes and seasonings for six hours under a tightly closed lid is popular. This dish is the prerogative of Georgian cooking.

The most important thing in using this product for cooking is to initially choose quality meat. To do this, be sure to pay attention to the cut of the meat. It should be a bright red color with no dark or overly light areas. If the meat is very dark in color, this may mean that the animal was too old. A pale color indicates a past illness. The bone frame must be white or cream in color without pink or green spots.

Benefits of beef shank and treatment

The benefit of beef shank lies in the unique composition of beef meat in general and this area of ​​the carcass in particular. Due to the increased content of connective and bone tissue, a shank-based diet is even prescribed by doctors for people who suffer from diseases of the musculoskeletal system. According to folk wisdom, jellied meat is an excellent medicine for those people who have fractures, dislocations and joint diseases.

Beef meat has a hematopoietic effect, therefore, it is recommended as a main nutritional ingredient to all people who have experienced operations and other problems associated with large blood loss, and it should be consumed in any form: boiled, baked in the oven or in a slow cooker. And, of course, in the form of soups, broths and jellied meats.

Besides, People who are overweight should eat beef shank. The fact is that, due to its composition and complex structure, meat from this part of the carcass has a low calorie content, but at the same time it is remarkably satiating.

Based on the information above, we can say for sure that with the help of beef shank dishes you can improve your health by replenishing the body with a maximum of useful substances. Recent research by scientists proves that this part of the meat contains the largest amount of zinc, which will definitely help the body fight environmental pollution by strengthening the immune system.

Damage to beef shank and contraindications

The harm of beef shank and contraindications to its use nevertheless still exist. And they are associated primarily with improper feeding conditions and keeping livestock. Factors such as habitat, food and how the animal gains weight before it is slaughtered are very important.

Often in our time we can observe the following situation: animals may not see green grass in the pasture in their entire lives. Instead, they consume compound feed, which can be saturated with pesticides, hormones and other “joys”. And they, in turn, along with even perfectly cooked meat enter our body, causing irreversible changes, even malignant formations. In addition, the principle of modern animal husbandry is the desire to maximally accelerate the growth of an animal, whose meat does not have time to “ripen” and gain nutritional value.

But even if you purchase beef in the countryside from trusted farmers, consuming too much meat will also not be beneficial. This can even trigger the onset of gout, osteoporosis, vascular blockage and many other diseases. Therefore, you should eat your favorite beef shank baked in the oven and in moderation. In this case, there will be no harm to health!