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Mama and Papa Joe’s Beef Shanks

Mama and Papa Joe’s Beef Shanks

By Clarence Joseph

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

Prep Time

15 Minutes

Cook Time

5 Hours




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Units of Measurement:
3 Pound beef shanks
As Needed coarse ground black pepper
As Needed kosher salt
As Needed 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 / 107 ˚C

    Super Smoke

  • 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 / 149 ˚C

    • 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 / 149 ˚C

    • 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 / 149 ˚C

    • 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 / 149 ˚C

  • 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

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