COOK IT.
The nutty and bold flavors of our Georgia Pecan Hardwood Pellets will pair perfectly with this recipe.
Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run for 10 minutes with the lid open.
Preheat to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
Season beef shanks with steak seasoning, then place directly on the grill grate. Smoke for 2 hours.
Open the sear slide and place a large cast iron skillet over the flame.
Heat olive oil in the skillet, then sauté celery, carrots, and onion for 5 minutes, until onions are translucent. Stir in garlic and thyme, and sauté until fragrant.
Form a small well in the center of the skillet then add, beef stock, red wine, and tomato paste. Stir well to combine, then add in grape tomatoes and bay leaf.
Transfer smoked beef shanks to the skillet. Cover and braise at 300° F for 2 hours.
Remove beef shanks from the grill.
Serve beef shanks whole with polenta, braising jus, and fresh parsley.
Large cast iron skillet
For a wonderful ragout, pull the meat from the bone and fold into the braising jus.
Flexible Dieting