Beef Soup with Horseradish Gremolata Crostini

Beef shank is a wonderful cut that is commonly braised in a hearty red wine sauce, but for this recipe one of the muscles on the shank–known as “Bubble Meat”–is poached until tender in a flavourful beef stock and served in a soup that can be enjoyed as a main course along with a gremalota-topped crostini for dipping or to float on top.