1 - 5lb beef shank
2 medium onions coarsely shopped
5-8 garlic cloves coarsely chopped
Dried or fresh oregano
Dried or fresh thyme
1 green or red cayenne pepper
Few sprigs Rosemary
Salt and pepper
12 oz beer
2 28oz cans crushed tomatoes
Salt and pepper the shank
Put on high heated grill or cast iron skillet-ten minutes each side
Preheat oven to 225F
Heat a large Dutch oven over medium heat
Sauté onion and garlic with olive oil until translucent
Add spices and cook for a few minutes
Add fresh jalapeno and cayenne (I chopped the jalapeno and put the cayenne in whole so I could remove the cayenne later—just depends how hot you want it) and the cook for another minute
Add beer and simmer down sauce until you’ve cooked the alcohol out of the beer
Add tomatoes and simmer for a few more minutes
Remove seared shank from grill or skillet and add to Dutch oven
Smother shank in sauce and throw a few sprigs of rosemary on top
Cover and put in 225F oven for 12 hours (ish)-timing is very forgiving—I let it cook while I slept overnight
Remove from oven and allow to cool slightly
Take shank out of the pot and set aside (make sure to get any large pieces of meat that may have fallen off into the sauce out)
Skim fat off the remaining sauce left in the Dutch oven and remove rosemary sprigs and the whole cayenne pepper
Bring sauce up to a boil on the stove top and simmer until reduced and thick.
Puree (I used a hand held immersion blender)
Shred all the beef from the shank and put into a large bowl. Add some of the reduced sauce to the shredded beef—enough to bind all of it together and keep it moist. SERVE!
FYI—I had A LOT of sauce left over which I froze in a couple of smaller containers. This sauce is so flavorful that I’ve used it for tons of things -- adding it to left over roast chicken and sticking that in a flour tortilla…I’ve even used it on grilled pizza with sliced jalapenos, grilled green tomatoes, white cheddar cheese with a couple of fresh cracked eggs on top (which by the way is SO good).
Submitted by Sally A.