Smoked Beef Shanks have big, beefy flavor and are melting in your mouth tender. We braised these in Chianti wine, beef broth and, of course, garlic and onion. Patti served them on top of her garlic blue cheese mashed potatoes. Beef Shanks are a hearty, savory meal that was just plain delicious with a “Kiss of Smoke”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Smoked Beef Shanks
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 4 hours @ 300* (149c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Premium Gold Blend BBQ Pellets

Ingredients: Smoked Beef Shanks

• Beef shanks, we did 4 ½ lbs.
• 2 Tablespoons olive oil or bacon drippings
• Butcher’s BBQ Premium Rub, to taste
• 1 large sweet onion, cut into wedges
• 2 cups garlic cloves
• 2 Tablespoons dried Tarragon
• 2 cups beef broth
• 2 cups Chianti red wine
• 1 14 ½ oz. can diced tomatoes with garlic and basil, undrained

Smoked Beef Shanks
A Wood Pellet Grill Recipe

 

 

Smoked Beef Shanks
A Wood Pellet Grill Recipe

Cooking Directions: Smoked Beef Shanks

Generously season all sides of beef with the Butcher’s BBQ Premium Rub.

Sear shanks in hot oil until browned; we used the same cast iron for searing on the grill. I added our wine sauce on the grill just to make it easy to get there without spilling anything.

Shanks are tough, but packed with Big Beef flavor, so we are not cooking by temperature today. We are going for “Fork Tender” that will be around 200* to 210* (99c) around 4 to 5 hours on the grill at 300* (149c).

We brazed these for 2 hours with a “Kiss of Smoke”.  Add the onions, tomatoes now and more wine sauce if needed and then cover them with foil for another 2 hours or until “Fork Tender”.

When the meat is “Fork Tender” pull it off the grill and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Smoked Beef Shanks
A Wood Pellet Grill Recipe

 

 

Smoked Beef Shanks
A Wood Pellet Grill Recipe

 

 

Smoked Beef Shanks
A Wood Pellet Grill Recipe

 

Smoked Beef Shanks
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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They are “How To BBQ Picture Books

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