Yesterday I cooked a beef shank; it was a really nice looking piece of meat with a nice big bone that promised some marrow. I love shanks, they're a really great cut of meat to braise. Which is really the only way I know of to cook them (I'm open to suggestions though.) Lamb shanks are what I normally think of when craving this cut, so it was nice to see a different kind of meat. I don't really have a plan for the meat when it's done, maybe shred it for a filing in some ravioli, maybe tear it into nice big chunks and make a hash with it this weekend.
Because there really isn't a plan for this shank I'm just going to let it cool in the braising dish, then stick it in the fridge. Maybe I'll make shredded beef taco's for dinner tonight, or even thin out the cooking juices with some stock and use the beef to make a nice rich beef and barley stew.