Thor’s Hammer Beef Shank

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Thor’s Hammer Beef Shank - Cuso Cuts

In Norse mythology, Thor, the God of thunder, carries an enormous hammer. And that size is how this Thor’s Hammer Beef Shank recipe got its name. Bone-in Beef Shank is truly impressive. It’s lean, so it smokes up beautifully.

Shank thrives when you slowly cook it, braising or roasting. With a little time and attention, you will have a tender and full-flavored main dish. 



Ingredients

Instructions

  1. Trim the fat off the exterior of the shank
  2. Cover it with your favorite buffalo sauce
  3. Sprinkle Cuso’s Dirt BBQ Rub on it liberally
  4. Place it in your smoker at 225F for 8 hours.
  5. Every hour spritz it capriciously with a bottle of beer
  6. Remove from the smoker when it reaches 170F.
  7. Wrap the shank in aluminum foil, pouring more beer over it before closing the top
  8. Return to cook until it reaches 200 F. 
  9. Let the meat rest for 1.5 hours
  10. Pull it as you would pork (if you’re feeling stone age, use the bone as a tool!)
  11. Salt and enjoy.

PitMaster’s Memo: What is Beef Shank?

If you’re looking at a cow, the shank cut is beneath the brisket, located on the leg above the knee, reaching to the hip or shoulder. As you might imagine, beef shanks have a lot of connective tissue, which makes it tough if not handled correctly. 

There are several excellent applications for shank meat, including

  • Making ground beef
  • Adding it to stew
  • Mixing it into pho or gumbo
  • In curry
  • Over noodles
  • Smoked for sandwiches
  • Goulash
  • Barbacoa
  • Ragu
  • Stroganoff

Well, you get the picture. Braising or stewing brings out the best of beef shank. If you like crock pot cooking, the shank is ideal! Remember to save the marrow. It tastes buttery. You can season this for a little side dish or toss it in your stock pot for amazing soups.

Sides

Cheesy mashed potatoes

Honeyed Parsnip

Lemon marinated lentils

Mediterranean barley salad

Rice Pilaf

From the Bar

Club soda with pomegranate juice

Brass monkey

Irish stout

Limoncello 

Marsala wine

Vodka and orange juice

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Ingredients

Instructions

  1. Trim the fat off the exterior of the shank
  2. Cover it with your favorite buffalo sauce
  3. Sprinkle Cuso’s Dirt BBQ Rub on it liberally
  4. Place it in your smoker at 225F for 8 hours.
  5. Every hour spritz it capriciously with a bottle of beer
  6. Remove from the smoker when it reaches 170F.
  7. Wrap the shank in aluminum foil, pouring more beer over it before closing the top
  8. Return to cook until it reaches 200 F. 
  9. Let the meat rest for 1.5 hours
  10. Pull it as you would pork (if you’re feeling stone age, use the bone as a tool!)
  11. Salt and enjoy.

Seasonings & BBQ Rubs, Handmade Chef Knives

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