Dry Aged Grass Fed Whole Beef Shanks
2 in stock
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!
Smoke-Braised Beef Shanks
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!