Smoked Beef Shanks

Prep Time 2 hrs

Cook Time 3 hrs

Total Time 5 hrs

Difficulty: Intermediate

Servings: 4

Best Season: Suitable throughout the year

Description

This recipe combines the powerful flavor of barbecue with the comforting technique of braising to produce an intensely savory and luxurious dish. The beef shanks are smoked first to develop a deep, smoky bark, then slow-cooked in a rich liquid with vegetables and herbs until the meat is fall-apart tender. The resulting meat is incredibly succulent, moist, and perfectly complemented by the concentrated gravy. It is an impressive, complex, and memorable meal.

Ingredients

2 beef shanks (about 3–4 lb)
Kosher salt
Freshly ground black pepper
Your favorite beef rub or steak seasoning
1 Tbsp olive oil (for searing, if you pan-sear)
2 cups beef broth, unsalted
1 cup red wine (or more broth)
1 onion, roughly chopped
2 each carrot, peeled diced 1"
2 ribs celery, diced 1"
3 cloves garlic, smashed
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf

Instructions

1
Pat the beef shank dry and season generously with salt, pepper, and your favorite beef rub.
2
Preheat your smoker to 225°F (120°C). Use a wood that plays nice with beef (oak, hickory, or post oak).
3
Smoke the shank uncovered until it develops a deep mahogany bark, about 2–3 hours, depending on size and your smoker.
4
In a Dutch oven or roasting pan, add some olive oil, onion, garlic, herbs, beef broth, and red wine.
5
Place the smoked shank into the braising liquid, cover tightly with a lid or foil.
6
Return to the oven at 300°F (150°C) and cook until the meat is fall-apart tender and pulling away from the bone easily. Plan on another 3-4 hours.
7
Let the shank rest in the braising liquid for at least 20–30 minutes before serving.
8
Remove the beef and strain out the contents.
9
Reduce the sauce to the point it coats a spoon and add salt to taste.
10
Serve over garlic mashers (see recipe)

Read it online: https://brinnerbites.com/recipe/smoked-beef-shanks/