Unexpected Ways to Enjoy Beef Shank: Filipino Recipes You’ve Never Tried

When we think of beef shank, our minds immediately go to the classics — bulalo, nilaga, maybe sinigang. But here’s the fun part: this cut is so much more than the usual sabaw dishes we grew up loving.

Beef shank, with its rich collagen, deep flavor, and fall-apart tenderness, has the potential to shine in dishes many Filipinos don’t usually explore. So if you’re in the mood to cook something new (but still familiar enough to feel like home), let’s dive into a few unfamiliar Filipino dishes where beef shank becomes the unexpected star.

Why Beef Shank Works So Well

Before we jump into the recipes, a quick note about why this cut is such a sleeper hit:

It’s full of collagen, which melts into a silky, luxurious sauce or broth.

It becomes incredibly tender when simmered low and slow.

It has a deep, beefy flavor that stands strong even in richly seasoned dishes.

Translation? It’s perfect for hearty, comforting meals — whether you’re sticking to tradition or venturing into something new.

 1. Beef Shank “Pochero” with Saba & Beans

Pochero isn’t exactly unknown, but beef shank takes it to a whole new level — and many households don’t use it for this dish.

The collagen thickens the tomato-based broth naturally, while the saba bananas and cabbage add sweetness and balance. Throw in chickpeas or white beans, and the result is a beautiful mix of sweet, savory, and comforting.

Serve with rice and patis-calamansi. Happiness guaranteed.

 2. Beef Shank Lauya (Ilocano Style)

If you’ve never heard of Lauya, think of it as the Ilocano cousin of nilaga — simpler, cleaner, and deeply flavorful.

Using beef shank makes the broth richer without needing extra ingredients. With ginger, black peppercorns, and vegetables like pechay or cabbage, Lauya becomes a soothing, slow-simmered dish perfect for rainy days.

It’s humble, comforting, and full of character — an underrated provincial gem.

 3. Beef Shank “Estofado”

We often see estofado with pork, but beef shank turns it into a dish that tastes like a warm embrace.

Imagine tender beef shank simmered in a lightly sweet soy-vinegar sauce with carrots, plantains, and a touch of star anise. The beef’s natural gelatine gives the sauce a silky, glossy finish that coats every bite.

It’s familiar, but different — a dish that feels nostalgic yet exciting.

 4. Beef Shank “Pindang” (Kapampangan-Style)

Pindang is traditionally made with beef or pork, but using beef shank gives it a new depth.

Marinated in slightly sour-salty flavors, then simmered until tender, beef shank absorbs every bit of tang and umami. A quick pan-sear to finish gives the outer layer a caramelized crust that pairs beautifully with garlic fried rice.

It’s bold, rustic, and full of personality.

 5. Beef Shank “Kalderetang Putî” (White Caldereta)

A lesser-known cousin of classic caldereta, this version skips tomatoes in favor of a milky, savory broth made with coconut milk or evaporated milk.

Beef shank’s natural richness blends perfectly with the creamy sauce, creating a delicate but deeply satisfying dish that surprises anyone who tries it.

Add potatoes, bell peppers, and a little cheese — and you’ve got a dinner that feels both luxe and comforting.

 A Whole New Way to Appreciate Beef Shank

The beauty of beef shank is its versatility. Sure, bulalo will always be a household favorite — but don’t let the classics keep you from exploring.

Whether simmered in sweet-savory estofado, elevated in creamy caldereta, or slow-cooked in regional specialties like Lauya or Pindang, beef shank proves that some of the best Filipino dishes are the ones we haven’t tried yet.

So next time you grab a pack of beef shank from The Fat Butcher PH, go ahead and make something new. Your kitchen — and your taste buds — will thank you.