Smoked and Braised Beef Shanks

Cook Time

240 mins

Cooking Method

Braising

Cuisine

French

Difficulty

Moderate

Prep Time

10 mins

Servings

4


Ingredients


1 bay leaf

2 lbs Beef Shanks

1 1/2 cuo Beef Stock

2 Carrots, Chopped

2 Celery Stalks, Chopped

2 Garlic Cloves, chopped

1/2 cup Grape Tomatoes, halved

1 tbsp Olive Oil

1 tbsp Parsley, chopped

1 Red Onion, Chopped

3/4 cup red wine

To Taste Steak Seasoning

2 Thyme Sprigs

1/4 cup Tomato Paste



Cooking Instructions


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. 

Wood Pellet Recommendation 

The nutty and bold flavors of our Georgia Pecan Hardwood Pellets will pair perfectly with this recipe. 

  1. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run for 10 minutes with the lid open.
  2. Preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
  3. Season beef shanks with steak seasoning, then place directly on the grill grate. Smoke for 2 hours.
  4. Open the sear slide and place a large cast iron skillet over the flame.
  5. 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.
  6. 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.
  7. Transfer smoked beef shanks to the skillet. Cover and braise at 300° F for 2 hours.
  8. Remove beef shanks from the grill.
  9. Serve beef shanks whole with polenta, braising jus, and fresh parsley.


Special Tools


  • Large cast iron skillet



Tips:


For a wonderful ragout, pull the meat from the bone and fold into the braising jus.



Diet Info


  • Flexible Dieting