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Smoked beef shank

Shanks can be found either bone-in or cross-cut. For this recipe, i’m using the bone-in for the challenge and for the better looking presentation. One important thing you need to know about this part of the beef, is that it’s a lean musle so it needs to be cooked really slow and low in order for the meat to fall-off-the-bone. You can ask your butcher for a trimmed shank, but i prefer to do it myself. If you decide to do it, you should know it is not an easy task for a beginner but it is important that you remove as much silver skin as possible and cut the tendons. Once your shank is trimmed, tie the musle with kitchen twine and apply a generous coat of rub.

I like to cook the beef shank in 2 steps. The initial dry smoking for 2-2.5 hours will allow the smoke to get in the muscle and start cooking it slowly. Then, i finish slow and low, braising the shank in a beef/beer broth, covered with foil until it reaches the internal temperature of 203-205°. This last step is really important, as i mentionned, it’s a lean musle so it needs to be kept moist for a better result. Depending on the size of the shank, or the external grill temperature, this step can take anywhere between 6-10 hours so be ready and patient.

This recipe can be done on any smoker but because it’s a long cook, and it tends to give better results if you can keep the smoker internal temperature steady for the whole time, i personally love my Clermont pellet grill & smoker. With the Cuisinart App, i can remotely monitor the internal temperature wich is really convenient. Also, the commercial grade gasket seal inside the double doors gives the perfect insulation, wich helps maintaining the temperature, even in cold weather.

When the beef shank is ready, it should fall-off-the-bone easily, without any resistance. Shred it while it’s still hot and serve it as you wish.

For my own preference, i decided to serve it in some birria tacos that i’ve damped in the broth. You can also keep some of the broth and dip your tacos in. A pure delish.

Smoked Beef Shank

Smoked Bone-in Beef shank with a coffee rub
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Prep Time 30 mins
Cook Time 10 hrs
Total Time 10 hrs 30 mins
Course Main Course
Cuisine Beef
Servings 10 servings
Calories 300 kcal

Ingredients
  

  • 4-5 lbs beef shank bone-in

Coffee rub

  • 1 tbsp table salt
  • 1 tbsp paprika powder
  • 1 tbsp onion powder
  • 1 tbsp brown sugar
  • ½ tbsp garlic powder
  • ½ tbsp ground coffee
  • ¼ tbsp ground black pepper

Broth

  • 2 cups beef broth
  • 1 can of stout beer coffee flavors or any other dark beer
  • 1 onion chopped

Instructions
 

Trimming

  • With a sharp knife, remove all the excess fat, silver skin and the tendons.
  • Clear ½ inch of the tip of the bone on the smaller part of the beef shank.
  • With a kitchen twine, tie the beef shank in 3 butchers knots.

Dry Rub

  • In a bowl, mix all the rub ingredients together.
  • Coat the beef shank with the rub, rubbing it thoroughly. Make sure the meat is entirely coated on all sides.
  • Wait a few minutes and apply another coat of rub on the meat.

Resting overnight

  • Place the beef shank in a large zip-top bag and refrigerate overnight.

Smoking

  • Turn your smoker on at 275°
  • Smoke for about 2-2.5 hours

Braising

  • Bring the broth ingredients to a boil in a saucepan
  • Transfer the broth in a large aluminum roast pan
  • Place the beef shank in the broth, in the roast pan and cover with foil
  • Let the beef shank braise in the smoker for 6-8 hours, until the internal temperature in the thicker part of the shank has reached 203°-205°.

Shred

  • Shred the beef shank while it's still hot.
  • Season to taste with salt.
  • Serve as you wish, in sandwiches, tacos or pizza. Be creative!
Keyword Beef, Beef shank, Bone-in, Coffee rub, Smoked
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