Smoked Beef Shanks

This smoked and sous vide beef shank recipe is all about deep flavor and tender texture. Starting in the Masterbuilt 710 Digital Electric Smoker, the shanks are cold smoked with apple or hickory wood, then cooked low and slow in a sous vide bath until they're fall-apart tender.

Instructions

1. 01

   Trim any excess fat and remove the silver skin from the beef shank slices.

2. 02

   Place the shanks in your Masterbuilt 710 smoker. Cold smoke them at 185°F using apple or hickory wood for 3 hours.

3. 03

   Remove the smoked shanks from the smoker and vacuum seal each slice in a food-safe sous vide bag.

4. 04

   Place the sealed shanks in a sous vide water bath and cook at 156°F for 20 hours.

5. 05

   Once done, remove the shanks from the bath. Carefully open the bags and pour all the collected meat juices into a saucepan.

6. 06

   To the saucepan with meat juices, add heavy cream and half a stick of butter. Bring to a boil and reduce on high heat until it reaches a gravy consistency.

7. 07

   Place the shanks under a broiler at 500°F and broil for 3–4 minutes per side to develop a deep, caramelized crust (Maillard reaction).

8. 08

   Slice the shanks, drizzle the rich Au Jus gravy over the top, and serve.

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