Beef shank
Hasstek
92°CRest 45 min
Cook to this all the way through
Bone-in and collagen-heavy. This takes hours.
Safe minimum 63°CUSDA
Tap another part of the cow to jump to it
On the grill
Dense with connective tissue and a marrow-filled bone, shank needs long indirect heat, ideally cut into thick cross-section discs, osso buco style.
Nothing about this cut is fast. Budget 3–4 hours at 120 °C and judge it by how easily a fork twists in the meat, not the clock.