Beef shanks are a cut that have a section of leg bone, along with the meat that surrounds the bone. Inside the bone is succulent marrow, and the meat is tougher yet richly flavored due to the constant use the leg muscles receive. 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 moist heat. It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to prepare very low-fat ground beef.