This recipe details how to prepare fall-off-the-bone tender beef shanks by first smoking them on a Traeger grill and then braising them in a flavorful mixture of sweet onions, roasted garlic, rosemary, and beef broth.
1. Generously season the beef shanks with Blackened Saskatchewan rub and olive oil. Sprinkle with a little more black pepper.
2. In a Le Creuset braiser (or similar oven-safe pot), combine two sliced large sweet onions, 4 bulbs of smoke roasted garlic, 2 tablespoons olive oil, 2 tablespoons unsalted butter, and 4 sprigs of rosemary. Season this mixture with Redmond Real Salt and pepper.
3. Smoke the seasoned shanks on a Traeger Grills Ironwood smoker at 225°F for 2 1/2 hours, using mesquite wood.
4. After smoking, place the shanks into the braiser with the onion mixture.
5. Add 3 cups of low sodium beef broth to the braiser.
6. Cover the braiser and increase the grill temperature to 350°F.
7. Continue cooking for an additional 3 hours, or until the shanks reach an internal temperature of 195-200°F and are fall-off-the-bone tender. The marrow inside the bones is also a treat.
