Ingredients
- 3 lbs. beef shanks
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 3 tablesppons olive oil
- 3/4 cup beef broth
- 1/2 cup stout beer
- 2 cups Stout BBQ Sauce (see below)
Directions
Preheat oven to 300°F.
Heat oil in cast iron Dutch oven on stovetop over medium-high heat.
Season shanks with salt and pepper evenly on both sides and sear shanks until browned on both sides. Remove shanks to plate.
Deglaze the pan with the stock and stout.
Stir in Stout BBQ Sauce. Add shanks back into pot and cover.
Place in oven and braise for 4 hours until tender.
Alternatively, add shanks and deglazed pan sauces to slow cooker and cook on low for 8 hours.
Remove shanks from pan and skim fat from sauce. Reduce sauce if needed.
Serve shanks with warm prepared braising sauce.
Serving Suggestion: Serve shanks and sauce over cheesy mashed potatoes or prepared egg noodles.
Makes 4 servings.
Stout BBQ Sauce
- 1 cup stout beer
- 1 can (14.5 oz) fire roasted diced tomatoes
- 1/2 cup molasses
- 1/4 cup brown sugar
- 2 tablespoons cider vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon stoneground mustard
In a medium saucepan, bring all ingredients to a boil. Reduce to a simmer and cook, stirring occasionally, for 30 minutes until sauce reduces by about half. Puree with a blender until fairly smooth sauce consistency. Use immediately or refrigerate covered for 7 days.
Makes about 2 cups.
