Tender Slow-Cooked BBQ Beef Shank - Fall-off-the-Bone Goodness
Nutritional value per serving
Calories450kcal
Carbs10gram
Fat25gram
Protein40gram
Ingredients
- Beef shank with bone (choose well-marbled for tenderness)1.5 kg
- Salt (preferably kosher or sea salt)2 tsp
- Black pepper (freshly ground is best)1 tsp
- Paprika (smoked paprika adds BBQ flavor)1 tbsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Brown sugar1 tbsp
- Olive oil or vegetable oil2 tbsp
- BBQ sauce (your favorite store-bought or homemade)1 cup
- Beef broth or water1 cup
Discover the joy of making tender, flavorful slow-cooked BBQ beef shank right at home. This recipe guides you through every step to achieve fall-off-the-bone beef shank with a smoky BBQ flavor, using simple ingredients and common kitchen tools. The total cost of ingredients is approximately $10 (8.5€ / £7 / 800 INR), and this dish yields 4 servings with roughly 450 calories per serving, making it great for a hearty, protein-rich meal. Suitable for a standard omnivore diet. Complexity: Easy. Preparation time is 20 minutes, cooking time about 6 hours, perfect for a slow cooker or an oven low and slow.
Preparation instructions
Prepare Beef Shank
1Pat the beef shank dry with paper towels to help browning. This also reduces splatter during searing.
Mix Seasoning
2In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and brown sugar to make the BBQ rub.
Season Beef Shank
3Rub the seasoning mix all over the beef shank generously to enhance flavor.
Sear the Beef Shank
4Heat oil in a large skillet over medium-high heat. Sear the beef shank on all sides until a golden crust forms (about 3-4 minutes per side). This locks in juices and adds depth of flavor.
Prepare Slow Cooker or Oven
5Place the seared beef shank in your slow cooker or a roasting pan if using oven.
Add Liquids and BBQ Sauce
6Pour beef broth (or water) around the beef shank, then spread BBQ sauce over the top.
Slow Cook the Beef Shank
7If using slow cooker: cook on low for 6-8 hours until meat is tender and pulls away from the bone easily. If oven: cover roasting pan tightly with foil, bake at 140°C (285°F) for 6-8 hours.
Check Internal Temperature for Safety
8Use a meat thermometer - the beef should reach at least 89°C (190°F) internal temperature for ideal tenderness. The meat should be safe and fully cooked at this temperature.
Rest and Serve
9Allow the beef shank to rest for 10 minutes before slicing. This lets juices redistribute, keeping meat moist.
Cooking Tips
1Use a meat thermometer to ensure safe cooking and perfect tenderness: beef shank needs to be cooked low and slow to break down connective tissue.
2Avoid cross-contamination by using separate utensils and cutting boards for raw beef and other ingredients.
3If you don’t have a slow cooker, a low oven works well for this recipe too.
4Leftover beef shank makes excellent sandwiches or can be shredded into tacos.
5Try adding a splash of apple cider vinegar to the cooking liquid for a tangy twist.
Equipment Needed
- Large skillet or frying pan
- Slow cooker or oven-safe roasting pan with lid or foil
- Meat thermometer
- Mixing bowl
- Measuring spoons
- Tongs or spatula
Grocery Shopping List
- [ ] Beef shank (1.5 kg): Around $7 - Look for well-marbled cut with bone-in for best flavor.
- [ ] Olive oil or vegetable oil (2 tbsp): Approx. $0.20 - Choose extra virgin for better taste.
- [ ] BBQ sauce (1 cup): $2.50 - Select your favorite brand or make homemade.
- [ ] Beef broth (1 cup): $0.50 - Low sodium varieties give you control over seasoning.
- [ ] Spices (salt, black pepper, paprika, garlic powder, onion powder, brown sugar): Most are pantry staples; otherwise under $1 each. Opt for fresh spices when possible for best flavor.
Total approximate cost: $10.20
FAQ
Can I use other cuts of beef for this recipe?
Yes, cuts like chuck roast or brisket work well for slow cooking and can be substituted.
How do I know when the beef shank is safe to eat?
Use a meat thermometer to ensure the internal temperature reaches at least 89°C (190°F) to break down collagen and ensure safety.
Can I prepare this recipe without a slow cooker?
Absolutely! You can use an oven at a low temperature (140°C/285°F) and cook for 6-8 hours covered with foil.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator and consume within 3-4 days. Reheat to at least 74°C (165°F) before eating.