Smoked Beef Shank
This Smoked Beef Shank is a delicious way to cook up a beef shank. With an awesome braise combined with a nice, slow smoke, this shank is ready to feed a [hungry] crowd!
Servings: 12 people
- 1 6-8 pound bone-in beef shank
- 2 Tablespoons Hey Grill Hey Beef Seasoning or equal parts salt, pepper, and garlic powder
- 1 medium yellow onion sliced
- 1 sprig rosemary
- 1 ½ cups beef stock
- 2 cup madeira wine
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons salted butter
Preheat the smoker. Preheat your smoker to 250 degrees F using your favorite hardwood. I love a combination of oak and cherry for flavor and color.
Trim your beef shank. Unless your beef shank came already trimmed from the butcher, you'll need to trim up your beef shank. Using a filet knife, remove nearly all of the fat and silver skin from around the shank. Each fat layer typically has tough silver skin underneath that needs to be taken off. Use the tip of your filet knife to get underneath that layer and then gently work it away from the meat.
Season the beef. Sprinkle the Beef seasoning (or equal parts salt, pepper, and garlic powder) on all sides of the beef shank, pressing the seasonings into the meat with your hands.
Smoke your beef shank. Place the seasoned beef shank on the grill grates of the smoker. Close the lid and smoke the beef shank for 3 hours.
Braise the beef shank. Scatter the sliced onions in the bottom of an aluminum pan. Place the beef shank on top of the onions and then carefully pour in the wine, beef stock and Worcestershire sauce. Top the shank with a sprig of rosemary and seal the pan tightly with foil (I usually use two layers of foil).
Return to smoker. Increase the heat on your smoker (or oven) to 300 degrees F. Place the wrapped beef shank on the grates, close the lid, and cook until that shank is fall apart tender. The internal temperature when the shank starts to really soften will likely be between 200-205 degrees F, but it could go up to 210 degrees F before it feels tender enough. Use an internal thermometer to check temperatures, but also to test for tenderness. You want the probe to slide into the meat with very little resistance.
Rest, shred, and serve. Remove the pan from the smoker and uncover. Carefully transfer the shank to a large work surface or cutting board. Place the foil on top of the meat and rest for 45 minutes. While the meat is resting, strain the braising liquid into pan, discarding the onions and rosemary sprig. Bring the liquid to a simmer and add in 2 Tablespoons of salted butter for an au just style dipping sauce. Keep warm while you shred the beef shank. Discard any tendons, veins, or gristle and transfer the shredded meat to a serving dish (with sides). Pour the rich sauce over shredded meat and serve.
Calories: 196kcal | Carbohydrates: 1g | Protein: 30g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 117mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg