Taken from the upper leg of cattle, the fore shank is tough, dry, and sinewy. The meat is commonly cooked in moist heat or used to create beef stock. Since not many people buy beef shank, it's not typically found in stores as anything other than low-fat ground beef. It is fairly cheap in butcher shops though, and an ideal cut for beef bourguignon.
HOME BUTCHERING MEAT PRESERVATION explains in step-by-step detail all the ins and outs, the pleasures and the pitfalls, of selecting, raising, caring for, breeding, slaughtering, butchering, preserving, and cooking poultry, rabbit, goats, sheep, venison, pigs, veal, and beef. Everything you need to know to carry on the age-old tradition of raising and butchering animals for personal consumption or even as a side-line business is clearly illustrated with line drawings and photographs.