There’s something primal and majestic about holding an entire slab of meat on the bone. Whether it be a tomahawk ribeye or a fat Disneyland turkey leg, that feeling calls to our inner carnivore and urges us to surrender to our most basic instincts and tear it apart.
That bone-in aspect has been the reason why steaks, pork chops, and other similar cuts of meat are often served bone-in. Beef shanks also come with the bone, but are typically braised to the point that attempting to hold it results in all of the rich, tender meat sliding off. At Momofuku’s Bar Wayō in Manhattan, however, you can get a whole beef shank served as if it were a massive fried drumstick.
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rare sighting of the new katsu beef shank in very limited supply at bar wayō. chef @sameazy braises it in red wine, then breads and fries it. whenever it’s ordered, he breads and fries it a second time so it’s extra crispy. it’s sliced and served with sam’s curry, pickles, and more. they have a few tonight, and most nights, so speed down to the waterfront—if you want to reserve one, dm us.
Bar Wayō’s Katsu Beef Shank takes a whole braised hunk of beef, breads it, then drops it in the deep fryer. Then, when it’s ordered, it goes through a second breading and deep fry process before being served with a curry sauce, pickles, and other accoutrements. Turning it into a sandwich seems to be an especially baller move at the bar.
You can find the Katsu Shank on the menu most nights, but it’s available in hyper-limited quantities and on a first come, first-serve basis.