I never purchased beef shank before...bought a package from Costco on a whim. Now I'm trying to figure out the basics...especially the temperature range I am shooting for. I will be dropping it in a drum smoker. Most of the recipes I've seen use a slow cooker / crock pot. I don't have such a thing. Any temp and recipe ideas will be greatly appreciated.
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I have never done them, but considering the crockpot cooker recipes. I think I would cook them in a pan at 225 with some braising liquid. -
Beef shanks are delicious but they are definitely a low and slow cut. What I aim for is a finished internal temp of 198-205 depending on how tender they are toward the end. Shanks benefit from braising which is why so many recipes call for a slow cooker, but they don't absolutely have to be braised. You can either smoke them the entire time or smoke them until they stall then move them to a pan with braising liquid and finish them that way. They will be similar to a chuck roast in taste and texture.Comment
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Ah yes, Thor's hammer. I have done one and it came out absolutely delicious. There is so much collagen in it making it absolute heaven to eat. I used a coarse salt and 16 mesh pepper to season it liberally, then smoked a few hours at 275. At that point, pulled it from the smoker, wrapped in a double layer (folded over) of HD foil which included a braising liquid (beef broth). I was able to keep it in the smoker vertically standing by using the WSM. If you don't have the headroom in your smoker, just place it in a heavy duty foil pan with the liquid and seal the top tight with double layer of HD foil. It will take another 4-6 hours or more of cooking time depending on the size. You want to pull it when it is probe tender, not a minute before. The meat will literally shred off the bone, leaving a clean bone. Shred it well in a bowl or pan, mix in the juices from the braise and you have something REALLY special.
I served mine over mashed potatoes. The leftovers I saved and vac sealed for shredded shank sandwiches. You can choose whatever you'd like as a braising liquid but I recommend you keep beef broth as your base. Here's a link to a solid smoked and braised beef shank recipe from Jess Pryles.
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Just put in Paprika. Never done this either theleeb Definitely want to try this!
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Excellent feedback, gentlemen. You've injected some confidence in my go at this cook.Comment
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Search Osso Buco for the recipe.
And... the door to the elevator opened once and Gary was standing right in front of me. Told him I could kiss him! He still let me in the elevator
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Thanks and will definitely try that recipe.
I'm assuming you're talking about Gary Williams? That's awesome and hilarious! Legendary coach.Comment
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A wicked storm came through yesterday in the late afternoon. A tree crashed onto our new gazebo and patio. No one hurt but like the band playing while the Titanic sank, I carried on.
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I was thinking a solid shank as well. Once you get the smoke you want on them, 2-3 hours, I'd put them in a Dutch oven with enough braising liquid to go 3/4 the way up the side of the meat and put the lid on. Then either back on your smoker or in the oven at 300 degrees for about 3 hours until they are shred apart tender. Check after 2 hours.Last edited by Hulagn1971; May 19, 2025, 11:54 AM.
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Yes, smoked em for a few hours, then followed the Osso Buco recipe...served on a bed of mashed potatoes. Fantastic dish..
First caramelizing savories..
Then drop in the shanks...added chicken + beef broth and apple cider vinegar...
Made the Gremelata topping...
Plated...
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I use hey grill hey's recipe from Susie
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