Smoked and Braised Beef Shanks
These rich and flavorful Braised Beef Shanks are an elevated version of a braised beef stew. The beef shank is a cut from the leg of the cow that is cut horizontally to include a piece of bone. This dish starts by smoking the beef shanks to infuse wood-fired flavor. When slow-simmered on the pellet grill, the marrow melts into the red wine, stock, herbs and aromatic vegetables, creating a mouthwatering gravy perfect for serving on top of polenta or mashed potatoes.
1 bay leaf
1 1/2 cuo Beef Stock
2 Celery Stalks, Chopped
1/2 cup Grape Tomatoes, halved
1 tbsp Parsley, chopped
3/4 cup red wine
2 Thyme Sprigs
2 lbs Beef Shanks
2 Carrots, Chopped
2 Garlic Cloves, chopped
1 tbsp Olive Oil
1 Red Onion, Chopped
To Taste Steak Seasoning
1/4 cup Tomato Paste
The nutty and bold flavors of our Georgia Pecan Hardwood Pellets will pair perfectly with this recipe.
- Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run for 10 minutes with the lid open.
- Preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
- Season beef shanks with steak seasoning, then place directly on the grill grate. Smoke for 2 hours.
- Open the sear slide and place a large cast iron skillet over the flame.
- Heat olive oil in the skillet, then sauté celery, carrots, and onion for 5 minutes, until onions are translucent. Stir in garlic and thyme, and sauté until fragrant.
- Form a small well in the center of the skillet then add, beef stock, red wine, and tomato paste. Stir well to combine, then add in grape tomatoes and bay leaf.
- Transfer smoked beef shanks to the skillet. Cover and braise at 300° F for 2 hours.
- Remove beef shanks from the grill.
- Serve beef shanks whole with polenta, braising jus, and fresh parsley.
Large cast iron skillet
For a wonderful ragout, pull the meat from the bone and fold into the braising jus.