We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Mama and Papa Joe’s Beef Shanks

15

5

Hickory

Pitmaster Clarence Joseph is sharing his secret recipe that guarantees rich, beefy, ultra-tender results.

4

Activating this element will cause content on the page to be updated.

:

main

  • 3 Pound beef shanks

  • coarse ground black pepper

  • Kosher salt

  • Traeger Prime Rib Rub

  • 1 Tablespoon Olive oil

  • 2 Stalk celery, chopped

  • 2 Large carrots, chopped

  • 1 Large onion, chopped

  • 2 cloves garlic, minced

  • 2 Sprig thyme

  • 1 1/2 Cup beef stock

  • 1 1/2 Tablespoon tomato paste

  • 3/4 Cup dry red wine

  • 2 Whole Bay leaves

  • 1/2 Cup diced tomatoes

  • 1 Tablespoon chopped parsley

  • 1

    Truss the shanks to maintain shape during cooking.

    • 3 Pound beef shanks

  • 2

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F

  • 3

    Season the beef shanks with coarse ground pepper, kosher salt and Traeger Prime Rib Rub, then place directly on the grill grate. Smoke for 1 hour. Increase Traeger temperature to 300°F and continue to cook shanks for another hour.

    300 ˚F

    • As Needed coarse ground black pepper

    • As Needed Kosher salt

    • As Needed Traeger Prime Rib Rub

  • 4

    When you increase the Traeger temperature, place a roasting pan directly on the grill grate next to the shanks. Add olive oil followed by celery, carrots and onion. Cook until onions are soft and clear, about 20 minutes, stirring frequently. Add garlic and thyme, cook for 5 minutes.

    300 ˚F

    • 1 Tablespoon Olive oil

    • 2 Stalk celery, chopped

    • 2 Large carrots, chopped

    • 1 Large onion, chopped

    • 2 cloves garlic, minced

    • 2 Sprig thyme

  • 5

    Add beef stock, tomato paste and red wine. Cook until liquid slightly reduces, about 30 minutes, then add diced tomatoes and bay leaves. Cook for 5 more minutes.

    300 ˚F

    • 1 1/2 Cup beef stock

    • 1 1/2 Tablespoon tomato paste

    • 3/4 Cup dry red wine

    • 2 Whole Bay leaves

    • 1/2 Cup diced tomatoes

  • 6

    Transfer partially cooked smoked beef shanks to roasting pan. Spoon braising liquid and herbs over shanks. Cover tightly and return to the Traeger to braise at 300°F for 2 hours, or until tender.

    300 ˚F

  • 7

    Remove shanks from the roasting pan and keep warm. Braising liquid can be served as is or strained and thickened with corn starch to create a silky gravy. Garnish with chopped parsley and serve over mashed potatoes. Enjoy!

    • 1 Tablespoon chopped parsley