Скачать или смотреть Volcano Shank

Beef Volcano Shank

This cut is from the front shank. Because of the muscle function, there is an extrordinary amount of connective tissue. All of this connective tissue must be dissolved, so this is a very low and slow cook. As the fat and bone marrow melt and the connective tissue dissolves, the meat will become the most tender, juicy beef imaginable.

We used olive oil for a binder and seasoned heavily with Kinder's Prime Rib seasoning. The shank went back into the fridge for 4 hours to dry brine. Overnight would be even better, if you have the time and fridge space.

Smoked with pecan for 7 hours at 250F.

During the last hour of the cook, we chopped parsnips, and added tiny Yukon gold potatoes, baby carrots, and pearl onions (seasoned with just salt and pepper) to a large cast iron skillet. These veggies roasted in the oven at 425F for 25 minutes. We then rearranged the veggies to make room for the shank. We uncovered the bone to pour the melted marrow over the veggies, then placed the shank in the center of the skillet, covering with any drippings. We added compound butter and placed back in the oven at 350F for about 20 minutes, just to let everything meld.

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