Shank is located in the tibial region and consists of the extensor and flexor muscles of the leg distal end.
Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in the moist heat. It is an ideal cut to use for beef bourguignon. As it is very lean, it is good to prepare very low-fat ground beef.
Beef shank is a common ingredient in soups. In Australia, you can commonly buy it from butchers as gravy beef for bone-less shanks. In animation, this type of beef usually represents any and all types of steak, especially in raw form.