Ingredients:
2 beef shanks
Fire & Smoke Shiitake Steak Rub
1 cup all-purpose flour
2 tablespoons of olive oil
1 small yellow onion, small diced
2 carrots, peeled and small diced
1 stick celery, small diced
3 cloves garlic, finely chopped
3 tablespoons tomato paste
1 3/4 cups beef stock (I used bone broth from Porter Road)
1 3/4 cups dark beer (I used Shiner Bock)
2 tablespoons soy sauce
3 sprigs of thyme
Directions:
Preheat oven or Big Green EGG to 400º (setup for indirect cooking)
Pat beef shanks dry and season liberally with Shiitake steak rub
Pour flour into a shallow dish and coat beef shanks well with flour on all sides
Heat about 2 tablespoons of oil in a 12 inch cast iron pan with lid, and brown beef 3-4 minutes a side, then remove beef to a plate and set aside
Add another drizzle of oil, then add carrot, celery, and onion - cook until softened and lightly browned - about 5 minutes
Add garlic, cook, stirring for about 1 minute until fragrant, then add tomato paste and stir well to incorporate
Add stock or broth, beer, soy sauce, and thyme – mix well to combine
Bring the braising liquid to a boil and then add beef, cover, and move to oven for about 2 hours until the shanks are nice and tender
Optional:
If cooking on the BGE, braise uncovered for the first 30 to 60 minutes. This allows the beef shanks to get some nice color and soak up some smoke flavor. After this step check the level of your braising liquid and add in more stock or beer if necessary. Then cover and continue cooking another 60 to 90 minutes until super tender.
Serving Suggestions:
Serve beef shanks over a creamy polenta, grits, or a sweet potato mash. Garnish with fresh herbs or a gremolata.
Gremolata:
Place the following ingredients in a bowl and mix well to combine– 1/4 cup chopped parsley, zest of 1 lemon, 1 garlic clove chopped, 2 1/2 tablespoons toasted and chopped pine nuts
