Smoked Beer-Braised Beef Shanks Recipe

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The beer creates a bitterness but is balanced by the seasonings in this unconventional take on the more typical wine-braised rendition of this dish. The smoky taste from the beer is faint but provides a woodsy breadth. The dish goes beautifully with soft polenta.

The stew can be made a day in advance, cooled, covered and refrigerated. To serve, reheat in a pot on the stove top over low heat.

From Smoke Signals columnist Jim Shahin.

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Ingredients

measuring cup

Servings: 4

Directions

Step 1

Preheat oven to 325 degrees.

Step 2

Season the shanks generously with salt and pepper. In an oven-safe Dutch oven, heat the olive oil over medium-high heat. When hot but not smoking, add the shanks. Sear them on both sides until browned, about 3 minutes per side. Transfer the shanks to a platter.

Step 3

Add the onions, carrots, and celery to the Dutch oven and cook over medium-low heat until slightly softened, 5 to 8 minutes, stirring occasionally. Add the garlic and cook, stirring, for another 2 minutes.

Step 4

Set a strainer over a medium non-reactive bowl and pour in the diced tomatoes and their juices. Allow to drain.

Step 5

Return the shanks to the pot. Add the smoked beer and increase the heat to medium-high. Bring to a boil and cook for about 10 minutes or until the liquid has reduced somewhat. Add the beef stock, the juice from the diced tomatoes and 1 cup of the tomatoes from the strainer. Reserve the remainder of the tomatoes for another purpose.

Step 6

Add the basil, thyme and cinnamon. Boil for 2 to 3 minutes, then reduce the heat to low and cook for 10 minutes, stirring occasionally.

Step 7

Transfer the uncovered Dutch oven to the preheated oven. After about 1 hour, use tongs to turn the shanks over, making sure the meat is submerged in the liquid. If the meat is exposed, add beef broth to cover. Cook for 1 hour and test for doneness. The shanks should be very tender; a fork poked into the meat should slide in and out easily. If the meat is not ready, cook for 30 to 60 minutes, testing for doneness every half-hour.

Step 8

Transfer the Dutch oven to the stove top and remove the shanks to a serving platter. Cook the liquid in the Dutch oven over medium-high heat to create a fairly thick gravy, 15 to 20 minutes. Skim off any grease that rises to the top.

Step 9

To serve, either strain out the vegetables and pour the gravy over the shanks, or serve with the vegetables in the gravy on the side. Serve hot.