I assume it would respond well to a long, slow cook time?

Will it get as delectable as ox tails?

What about in beef bourguignon?

Smoke it barbecue style?

Thanks!

Birria & cottage pie were the first 2 things that popped in my head since Osso Bucco was already mentioned. They make a great ragu as well

Caldo de Res

I would braise that as I would veal cross cut shanks.

Search The Braise thread! I know how I like it now, but that thread got me going years ago!

Great thoughts, everyone.

I'm just curious how you ended up with so many packages of beef shanks?

Two automatic thoughts:

If you have any type of bone-in beef, easiest thing in the world is to braise them with olive oil, garlic, and some wine as you build the base for a nice Sunday sauce.

Another option is using the shanks to make beef broth, slow cooking the beef until it falls off the bone, shredding it to make hot Italian beef sandwiches.

You can preserve the extra broth for French onion soup and other recipes.

Ossobuco has already been mentioned.

This is just a photo of the meat case at Costco. I didn't buy them. I've seen them a couple times and it was a cut i don't see at HEB so i was wondering what people were doing with them.

schmendeler said:

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This is just a photo of the meat case at Costco. I didn't buy them. I've seen them a couple times and it was a cut i don't see at HEB so i was wondering what people were doing with them.

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Gotcha.