I've always grinding my shanks, but Steven Rinella's work convinced me to try and cook it on the bone. What a great decision!
So basically I took a whole white tail shank and browned it in a dutch oven with olive oil. Took out the shank and added a whole head's worth of garlic cloves (peeled) and a couple sliced jalapeños and cooked them a bit in the remaining grease. Then added a bottle of Shiner Bock and enough beef broth to almost cover the shank. Added some cumin, onion powder, and cayenne pepper and put it in the oven for a couple hours. Came out perfectly moist and tender!
Served over garlic parmesan mashed potatoes and topped with gravy from the remaining liquid.
I almost took a picture but I was hungry. May take a picture of my seconds!
So basically I took a whole white tail shank and browned it in a dutch oven with olive oil. Took out the shank and added a whole head's worth of garlic cloves (peeled) and a couple sliced jalapeños and cooked them a bit in the remaining grease. Then added a bottle of Shiner Bock and enough beef broth to almost cover the shank. Added some cumin, onion powder, and cayenne pepper and put it in the oven for a couple hours. Came out perfectly moist and tender!
Served over garlic parmesan mashed potatoes and topped with gravy from the remaining liquid.
I almost took a picture but I was hungry. May take a picture of my seconds!
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