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Beef shanks

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Post Wed Jul 03, 2013 10:20 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7324
Location: Stoughton, WI
Last week Beercuer posted some beef shanks he'd grilled so I decided to give it a try with a couple I had in the freezer. Previously I'd only used shanks, both smoked and unsmoked, in soup.

I started by seasoning them with salt, pepper, and onion powder, and wrapping them in bacon.
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I cooked them over a direct medium charcoal fire for about 8 or 9 minutes per side with the lid closed.
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Even though they cooked for a fairly long time they stayed pretty rare, and had good flavor. The meat was a bit chewy but it helped to break them down along the connective tissue lines and to remove the outer silverskin prior to grilling.
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Post Thu Jul 04, 2013 10:16 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5795
Location: Central Alberta, Canada
Wow - I never grill beef shank as it's tough stuff and I normally use it for stew or soup stock. I think I'll try them this way as shanks have a lot of flavor too. :D
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Thu Jul 04, 2013 9:23 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7324
Location: Stoughton, WI
One thing I forgot to mention in the OP:

The marrow was fantastic! :wink:

I doubt it'd ever be possible to have tender shanks without cooking them very thoroughly, but with some judicious slicing and a strong set of teeth they're very acceptable.

Post Sun Jul 07, 2013 2:30 pm
QJuju well done
well done

Posts: 1916
Location: Louisville, Kentucky

I haven't tried them that way, but I have done a whole shank. Those look delicious and perfect for me and the missus.
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Post Mon Jul 08, 2013 8:39 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7324
Location: Stoughton, WI
I kept them low-carb just for you! :wink:


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