What is Beef Shank?

The beef shank is a cut of meat that comes from the leg muscle of a cow. With minimal fat, it is rich in connective tissue and collagen. When cooked for several hours, this collagen breaks down into gelatin, tenderizing the meat beautifully, making it perfect for sandwiches or tacos.

Typically, beef shank is sold in two forms: Frenched, which is a larger cut of beef with the bone prominently displayed (often referred to as Thor’s Hammer), and cross-cut, which provides a marrow-filled bone surrounded by meat, used famously for osso buco.

Where to Purchase Beef Shank

While smaller cross-cuts may be available at your local grocery store, the larger Frenched cut often requires special ordering from your butcher. You can also find it online from reputable suppliers such as Porter Road.

Ingredients

• Beef Shank: Use a Frenched cut for this recipe.
• Corned Beef Brine: This includes pickling spice, salt, brown sugar, and pink curing salt for flavor and color.
• Pastrami Rub: Made from whole spices ground into a blend.
• Beef Tallow: This enhances moisture during cooking.

Substitutions: Instead of beef tallow, consider beef stock or beer.

See the full recipe card below for servings and a complete list of ingredients.

How to Smoke Beef Shank

For the best results, smoke the beef shank at a temperature of 275-300°F. This process takes several hours, typically starting with 4-5 hours of smoking, followed by 5-6 hours of braising.

1. Step One: Use a sharp knife to remove the silver skin from the beef shank.
2. Step Two: Place the beef shank in a bowl that is taller than the meat and pour the corned beef brine over it. Refrigerate and brine for 4-5 days.
3. Step Three: Rinse the shank in cold water, tie with butcher’s twine, and season with the pastrami rub.
4. Step Four: Preheat the smoker to 275-300°F. Place the shank on the grill over indirect heat, smoking for about 4 1/2 hours until it reaches an internal temperature of 170°F.
5. Step Five: Once the shank is cooked, place it on butcher paper, add beef tallow, wrap tightly, and return it to the smoker.
6. Step Six: Continue smoking until the internal temperature exceeds 200°F. Allow the shank to rest for 30-60 minutes before shredding.

How to Serve Smoked Pastrami Beef Shank

For a fun dining experience, place the large beef shank in the center of the table and shred some to get started. Surround it with bowls of taco fixings such as shredded lettuce, chopped onions, jalapeños, cilantro, flour or corn tortillas, limes, tomatoes, and cotija cheese.

Alternatively, you can serve it in a more traditional manner with rye bread, sauerkraut, and thousand island dressing. Allow guests to enjoy shredding their servings to enhance the communal experience.

Storage Instructions

Store leftover pastrami beef shank in an airtight container in the refrigerator for up to one week, or freeze it for several months for future enjoyment.

Frequently Asked Questions