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
Season shanks with rub. Try Meat Church Holy Cow Rub for extra flavor.
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2
Smoke at 275°F for approximately 3 hours.
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3
Transfer to braising dish.
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4
Add vegetables and liquids.
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5
Braise until internal temp reaches 205°F and meat is fall-apart tender. Use an instant-read thermometer for accuracy.
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6
Serve with vegetables and sauce.