Earthy porcini and herb rubbed thor cut beef shank braised in a white wine pan sauce.
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Beef Shank (Thor Hammer)
This cut of beef shank is also known as the “Thor Hammer” due to its large size and bone-in structure, which adds a robust and savory flavor to the dish. The collagen-rich connective tissues break down during the long cooking process, resulting in meltingly tender meat.
Dried Porcini Mushroom Powder
The dried porcini mushroom powder infuses the dish with an earthy, nutty, and umami-rich flavor. The intense aroma and taste of porcini mushrooms elevate the overall complexity of the dish.
Dried Oregano
Dried oregano, with its aromatic and slightly bitter notes, adds a Mediterranean touch to the beef shank. The oregano complements the earthy flavors of the beef and mushrooms, bringing a herbaceous freshness to the dish.
Dried Thyme
Dried thyme, another aromatic herb, lends its warm, peppery, and slightly minty flavors to the dish. Thyme works harmoniously with the other herbs and spices, providing a complex and balanced flavor profile.
Bay Leaf Powder
Bay leaf powder, with its subtle bitterness and slightly sweet notes, adds a subtle depth of flavor to the beef shank. The bay leaf powder complements the other spices and herbs, providing a background flavor that enhances the overall taste experience.
Black Pepper
Ground black pepper adds a touch of warmth and spiciness to the dish. The peppery notes balance the richness of the beef and mushrooms, adding a subtle heat that enhances the flavors.
Chicken Gizzard
Chicken gizzard, with its chewy texture and slightly gamey flavor, adds an interesting dimension to the beef shank. The gizzard provides a contrast to the tender beef and mushrooms, adding a rustic and flavorful element to the dish. When cooked down they add a richness to the pan gravy that is being build under the beef while its roasting.
Dry White Wine
Dry white wine deglazes the pan and adds a touch of acidity to the dish. The wine’s fruity and floral notes complement the beef and mushrooms, adding a layer of complexity to the sauce.
Garlic
Minced garlic provides a pungent and aromatic base for the dish. The garlic’s sharp, garlicky flavor pairs well with the other ingredients, enhancing the overall taste experience.
TIPS & TRICKS FOR THE BEST
Why the mushroom dry rub
If you’re making this cut, why not go all in and add mushrooms to deepen the beefy flavor? Mushrooms have an earthy, grassy flavor that pairs wonderfully with dry herbs and white wine, enhancing the pan sauce and beef with a rich, complex taste. Dry herbs are prominently featured in this recipe due to their long lasting flavor and being able to stand up to the cooking time.
Using other cut of beef
Similar to a tomahawk, the thor cut is an eye-catching and entertaining option, although not always practical. Alternatively, you can use bone-in beef shank, chuck roast, or even pork to prepare this dish.
Rubbing the Beef
Before cooking, the beef should be rubbed with a mixture of spices and herbs to enhance its flavor. Since its a larger cut rubbing the beef ahead of time will allow for the flavors to penetrate the beef better.
How to Fit the Beef in the Oven
If the beef is too large to fit in the oven, lay the beef with the meatier side into the braising liquid before flipping the beef during the uncovering and roasting.
Alternative Ways to Cook the Beef
If your oven is too small to accommodate the bone, smoking the beef shank may be a more suitable alternative. The recipe allows for this cooking method.
How Long to Cook Beef Shank (Thor Hammer)
Beef shank, a challenging cut of beef, requires extended cooking to achieve tenderness. Suitable cooking methods include the oven, slow cooker, or pressure cooker. The optimal readiness indicator is when the meat easily separates from the bone. However, be aware that this cut initially contracts, firms, and toughens before tenderizing. Therefore, it’s crucial to continue cooking until the meat relaxes. The versatility of beef shank ensures a successful dish, making it difficult to go wrong with this cut.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Cutting board
Mixing spoons and cups
Roasting pan
Chef Knife
Tongs
SIMILAR INGREDIENTS TO
Braised Beef and Cabbage
Crispy Beef Milanesa w/ Jalapeno Gravy
Aleppo Pepper + Lime Crusted Beef w/ Chimichurri
ENJOY THIS RECIPE WITH
LEMON SUNFLOWER DRESSING
SOUTHWESTERN SHRIMP SALAD
CREAMY ALMOND BUTTER SWEET POTATOES
Earthy porcini and herb rubbed thor cut beef shank braised in a white wine pan sauce.
INGREDIENTS
- 5.0-5.5 lb. Beef Shank
- 3 tbsp. Porcini Mushroom Powder
- 2 tsp. Bay Leaf Powder
- 2 tsp. Onion Powder
- 1 tbsp. Black Pepper
- 1 tbsp. Garlic Powder
- 2 tsp. Dried Oregano
- 2 tsp. Dried Thyme
- 1 cup White Wine
- 3 cups Beef Broth
- 1 garlic bulb, smashed
- 1/4 cup Butter
- 1 cup Chicken Gizzards
- 3 tbsp. Flour
- 1 yellow onion, diced
- 1 carrot, diced
- Salt
INSTRUCTIONS
- Combine the dry rub ingredients in a bowl.
- Place the beef shank in a large bowl or pan and coat it with the porcini rub, adding 2 tbsp. salt all over the beef. Roll the beef to cover it evenly and let it sit for two hours or overnight.
- When ready to braise, toss the gizzards in flour.
- Heat a Dutch oven over medium heat and add the gizzards. Cook for 5 minutes until browned.
- Add the onions, carrots, garlic bulbs, and salt to the pot and cook for 5 more minutes.
- Pour in the white wine and scrape the bits from the bottom of the pan.
- Pour the contents of the pan into a roasting dish (or leave it in the Dutch oven if using the same pan).
- Place the beef shank in the roasting dish with the gizzards and pour the beef broth into the pan, making sure not to pour it over the meat to avoid washing off the seasoning.
- Cover the roasting dish and roast the beef shank at 350°F for 2 hours.
- Uncover and continue cooking for 2-3 hours until the outside of the beef is fork-tender and roasted.
- When ready to serve, remove the meat from the pan. You can either blend the drippings with an immersion blender or stir and serve.
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