Beef shank is often overlooked ... or vinegar to lift those tasty browned bits from the bottom of the pan. Use fresh herbs: Rosemary, thyme, and bay leaves bring out the best in slow-cooked ...

It is also commonly cured and made into pastrami or corned beef. Taken from the upper leg of cattle, the fore shank is tough, dry, and sinewy. The meat is commonly cooked in moist heat or used to ...