Beef shanks are a good source of protein, iron, zinc, and vitamin B12. They are also relatively high in collagen from the marrow of the large cross section of the bone.

Low and Slow

When it comes to cooking beef shanks, they are best suited for slow, moist cooking methods that allow the connective tissue to break down and become tender. Here are two popular cooking methods:

1. BRAISING
This involves browning the beef shanks in a pan, then simmering them in a flavorful liquid (such as broth, wine, or tomato sauce) for several hours until they are fork-tender. The resulting dish is rich and flavourful, with a thick sauce that can be served over pasta, rice, or mashed potatoes. 

2. SLOW COOKING
This involves searing/browning and placing the beef shanks in a slow cooker or Dutch oven with vegetables, herbs, and liquid, and cooking them on low heat for 6-8 hours. This method allows the meat to become very tender and flavourful, with a rich broth that can be used for soups, stews, or gravies.