Smoked Beef Shank
Fall-apart tender smoked and braised beef shank.
Jump to RecipeBeef shank is one of those cuts that transforms with time and heat. The bone marrow melts into the braising liquid while the meat becomes fall-apart tender. Smoking before braising adds a layer of complexity that takes this rustic dish to new heights.
This is cold-weather comfort food at its finest - perfect for Sunday dinners when you want something warming and satisfying. It's also impressive enough for dinner parties, especially served osso buco style.
You need something to catch all that incredible braising liquid and bone marrow. Risotto is traditional with osso buco style. Creamy polenta or mashed potatoes work beautifully. Don't forget spoons for that marrow - it's the best part.
The braising liquid can vary - red wine and tomatoes is classic, but beer works great too. Add aromatics like carrots, celery, and onion. Gremolata (lemon zest, garlic, and parsley) on top brightens everything up.
Smoke the shanks first to build that flavor foundation, then braise low and slow until the meat wants to fall off the bone. This takes time but is mostly hands-off. The reward is incredibly tender meat and a rich, flavorful sauce.
Ingredients
Instructions
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1
Pat the beef shanks dry and season generously with Meat Church Holy Cow on all sides.
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2
Set your smoker to 275°F with hickory wood chunks for a rich, bold smoke.
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3
Place the shanks directly on the grate and smoke for about 3 hours until they develop a deep, dark crust.
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4
Transfer the smoked shanks to a deep braising dish. Add chopped carrots, celery, onion, beef broth, and red wine.
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5
Cover tightly with foil and return to the smoker or move to a 300°F oven. Braise for about 4 more hours.
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6
The shanks are done when the internal temperature reaches 205°F and the meat is falling off the bone. Verify with an instant-read thermometer.
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7
Serve the shanks with the braised vegetables and rich cooking liquid spooned over the top.