Ox Runners are cuts taken from the lower leg (shank) of the ox or beef animal. They are lean, full of connective tissue, and have a rich beef flavour, making them ideal for slow-cooking, braising, or stewing, which tenderizes the meat and releases its deep, hearty taste. Ox runners are commonly used in soups, stews, and traditional slow-cooked dishes where long cooking enhances tenderness and flavour.
