Whole Beef Shanks
Product Weight: 8.0 to 10.0 LBS
Whole Beef Shanks consist of the bone and meat of the lower part of the upper leg. Most folks aren’t aware of the incredible culinary and nutritional benefits that are locked away within the folds of the beef shanks. That’s because the shanks are full of connective tissue that dissolves into a gelatinous broth.
Whole Beef Shanks are perfect smoked, then braised to seal in tender and juicy flavor. Try this recipe below for a meal that can't be beat!
Serves 6-8
1 whole beef shank
BBQ Rub of choice
1 large onion, thinly sliced
4 cups of braising liquid (beef stock, beer)
sea salt to taste
Preheat your smoker to 275 degrees. Season the shank well with BBQ rub. Place the shank in the smoker with a temperature probe in the thickest part of the meat. Monitor the smoker to keep the temperature between 250 and 300 degrees. Smoke the shank for 2 to 2 1/2 hours.
While smoking the shank, sauté the onions in a frying pan and set aside.
Remove shank from smoker after 2 1/2 hours and place in a roasting pan. Add onions and braising liquid. Set high temperature alert to 200 degrees and reinsert temperature probe. Place pan back in smoker.
When the temperature probe reaches 200 degrees, check the rest of the meat for temperature and tenderness. This process may take up to seven hours. Once meat is sufficiently cooked, remove it from the smoker and shred the beef. Add braising liquid as needed to keep the meat tender and juicy.
Great on sandwiches or eaten pot-roast style!
Whole Beef Shanks are perfect smoked, then braised to seal in tender and juicy flavor. Try this recipe below for a meal that can't be beat!
Smoke-Braised Beef Shanks
Serves 6-8
1 whole beef shank
BBQ Rub of choice
1 large onion, thinly sliced
4 cups of braising liquid (beef stock, beer)
sea salt to taste
Preheat your smoker to 275 degrees. Season the shank well with BBQ rub. Place the shank in the smoker with a temperature probe in the thickest part of the meat. Monitor the smoker to keep the temperature between 250 and 300 degrees. Smoke the shank for 2 to 2 1/2 hours.
While smoking the shank, sauté the onions in a frying pan and set aside.
Remove shank from smoker after 2 1/2 hours and place in a roasting pan. Add onions and braising liquid. Set high temperature alert to 200 degrees and reinsert temperature probe. Place pan back in smoker.
When the temperature probe reaches 200 degrees, check the rest of the meat for temperature and tenderness. This process may take up to seven hours. Once meat is sufficiently cooked, remove it from the smoker and shred the beef. Add braising liquid as needed to keep the meat tender and juicy.
Great on sandwiches or eaten pot-roast style!
Packaging
All items are vacuum sealed and shipped in cardboard boxes with Green Cell Foam insulation. Green Cell Foam is a compostable, biodegradable alternative to Styrofoam, and a more environmentally-friendly way to ensure safe delivery of your order.
Shipping
All orders will ship frozen from our Ranch in Strasburg, Colorado in a biodegradable Green Cell insulated, recycled cardboard box, with dry ice. Orders will be delivered frozen or very cold to the touch, depending on the time in transit. Orders are shipped on Tuesday and Wednesday of each week.
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Whole Beef Shanks
Sale price$72.99
Regular price