What is beef Shank?
Beef shank is a cut of meat from the lower leg of a cow. It contains a large amount of connective tissue and fat, making it a tough cut that requires slow cooking at low temperatures for tenderness. The muscles in the shank are hard-working so it has more intense flavor and dark color than other cuts. Smoking beef shank is a great way to get the most flavor out of this cut. The smoke and low temperatures break down the connective tissues, resulting in a moist, tender, flavorful piece of meat. Smoking beef shank can take several hours but the results are worth it.
Secret about this Recipe
If you want to know what makes my beef shank stand out, it’s all in the braising process. I use sliced yellow onions, beef stock, Madeira wine, a sprig of fresh rosemary, and Worcestershire sauce to add moisture and create the most incredible flavor. When you slow-smoke the shank with oak and cherry wood in conjunction with these ingredients, the end result is a beautiful and delicious cut of beef that may quickly become your new favorite.
The Benefits of Beef Shank
- Tender, juicy pieces of meat that are packed with intense flavor.
- A smoky aroma and taste to your dish.
- A wide variety of recipes to choose from, depending on your preferences.
- A low-cost cut of meat that can feed many people.
- A healthy, protein-packed option that is low in fat and cholesterol.
Smoked Beef Shank Recipe
- 1 large beef shank (about 5-6 pounds)
- 2 tablespoons of olive oil
- 2 yellow onions, sliced
- 1 cup of beef broth
- 1/2 cup of Madeira wine
- 1 sprig of fresh rosemary
- 2 tablespoons of Worcestershire sauce
- Salt and pepper to taste
Instructions how to smoke beef Shank
- Preheat the smoker to 250 degrees F using your favorite hardwood.
- Trim your beef shank to remove nearly all of the fat and silver skin from around the shank.
- Sprinkle the Beef seasoning all over the shank, pressing the seasonings into the meat with your hands.
- Place the seasoned beef shank on the grill grates of the smoker and smoke for 3 hours.
- Scatter sliced onions in the bottom of an aluminum pan and place the beef shank on top of the onions, then pour in the wine, beef stock, and Worcestershire sauce.
- Top the shank with a sprig of rosemary and seal the pan tightly with foil.
- 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 fall-apart tender.
- Remove the pan from the smoker and rest for 45 minutes.
- Strain the braising liquid into a pan and add in 2 tablespoons of salted butter for an au jus dipping sauce.
- While the liquid is simmering, shred the beef shank, discard any tendons, veins, or gristle, and transfer the shredded meat to a serving dish.
- Pour the rich sauce over shredded meat and serve.
Tips and Tricks
- Always use high-quality ingredients, including the beef shank, seasoning rub, and wood chips, to ensure the best flavour and texture.
- Keep checking the temperature with a meat thermometer to prevent undercooking or overcooking.
- Use an oil spray bottle to apply oil and prevent the rub from sliding off.
- You can add additional flavour by putting beef broth, beer, or red wine in the bottom of the aluminum tray before putting it in the smoker.
Smoking beef shank is a flavourful and exciting way to enjoy this underused cut of meat. By following the steps above, you can achieve a tender, smoky, and juicy beef shank that everyone in your family will love. Remember to use high-quality ingredients, including beef shank, wood chips, rubs, and maintain a consistent temperature during smoking.
Q: How long should I smoke the beef shank?
A: Smoke the beef shank for at least 3 hours and up to 6 hours depending on the size of the cut. Check the internal temperature with a thermometer and remove from heat when it reaches 200°F (93°C).
Q: Can I use any type of wood to smoke the beef shank?
A: You can use a variety of woods such as oak, cherry, pecan, apple, maple or hickory. Each wood will impart its own unique flavor to the meat, so experiment with different types to find the flavor you like best.
Q: How long does beef shank last?
A: Cooked beef shank will last up to 4 days in the refrigerator and up to 6 months in the freezer if stored properly. Be sure to store it in an airtight container or wrap tightly with foil before putting it in the refrigerator or freezer.
I spent a good bit of my 20’s touring the country playing music. As a teenager, and throughout my 20’s, in between music, I always worked in restaurants, in various capacities. Somewhere in my late 20’s I realized that I was not on the cover of Rolling Stone, as planned, and so, I started thinking about my future and trying to figure out other ways to have an impact, be creative and still live a bit of that rock ‘n roll lifestyle. The restaurant industry provided me with a good bit of those things. And so, I started honing my chops in the kitchen, putting my nose in food lover’s companion, and really started to go somewhere with it.