How to make AMAZING Smoked Beef Shank

Tender, smokey and rich, the shank or shin is one of the most glorious cuts you can BBQ. Here’s how to achieve perfectly tender smoked beef shank.
The beauty of barbecue lies in its ability to transform unloved cuts into something epic. The low and slow cooking process allows even the toughest meats to break down into glorious piles of soft and gelatinous shreds.

For the shank - I use a two step process to win the day. Smobraising – smoking, THEN braising. Simply, this process is exposing the meat to several hours of smoke flavoring, then adding it to a liquid to braise until tender.

It’s not always easy to get your hands on a whole beef shin or shank (they’re the same cut, btw). You do pay a little more considering it has a whopping heavy bone in it, but it’s also extremely cost effective because you’re not paying for someone to butcher it in advance, and it’s already a cheap cut. If you cannot find a whole beef shank, you can use slices which you may find sold as Osso Buco. Note – if you use smaller pieces/slices, the cooking time will be dramatically decreased.

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ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.

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