Beef Shank (bong)

Fresh beef shank, cut from the leg with bone and marrow intact — known for its rich, gelatin-heavy texture that turns into a deeply flavorful, thick broth when slow-cooked. A key cut for nihari and bong paya-style dishes.

Cut: Bone-in, cross-cut or whole shank pieces
Note: Mention in order notes if you'd like it cross-cut (with marrow exposed) or whole
Best for: Nihari, bong paya, slow-cooked broth, shank curry

Needs long, slow cooking (pressure cooker recommended) to break down connective tissue and release marrow into a rich, thick gravy.

Delivered fresh and chilled, same-day across Karachi.