Enjoy a new cut of meat with a recipe crafted for you by Trig's Chef Maya.

Get ready to Create A Stir for your dinner guests with the exceptional Thor's Hammer. This cut is a bone-in beef shank which is french trimmed. Thor's Hammer can be a visual showstopper and a culinary delight that is packed with beefy flavor, fun to eat and can be prepared and served in several ways. The cut is one that you want to prepare with a lot of 'love' - meaning slowly cooked - braised or smoked. It is one of the most flavorful beef options, and now available in our meat department.

Braised Thor's Hammer

Ingredients

• 4 lbs. beef shank

• 1 Tbsp Salt

• 2 tsp Ground black pepper

• 1 Tbsp Montreal steak Seasoning

• 1 Tbsp Olive oil

• 6 carrots, peeled and cut in a large dice

• 1 large onion, diced

• 6 cloves garlic, smashed

• 1 TBSP flour

• 2 cups of red wine

• 6 cups of beef broth

• 1- 14.5 oz can, diced tomatoes

• 3 sprigs rosemary

• 1 bunch thyme

• 2 bay leaves

Preparation

Preheat oven to 300 degrees F◦

Tie Rosemary and Thyme in a bundle with butcher twine and set aside.

Trim the outer thick silver skin from the beef shank. Generously season with salt, pepper and Montreal seasoning. Tie the meat with butchers’ twine to secure.

Heat oil in a Dutch oven over high heat. Sear the meat on all sides until brown.

Remove the meat from the Dutch oven and set aside, lower heat to medium-low. Add the carrot, onion, and garlic sauté vegetables for 8-10 minutes stirring occasionally until they begin to soften. Dust the vegetables with flour and cook stirring constantly for an additional 2 minutes.

Deglaze the pan with red wine, add the beef broth, tomato and thyme rosemary bundle along with the bay leaf. Return the beef to the pot and bring it to a simmer.

Cover with a lid or tightly with foil. Cook in 300 degrees oven 2.5 hours, flip the shank for even cooking, recover and cook an additional 2 hours or until fork tender.

Remove the shank from the broth and set aside on a serving platter tented with foil to allow it to rest. Remove the herb bundle and discard.

Skim any excess fat from the braising liquid, puree with a hand blender for the sauce.

Shred the beef away from the bone and serve with sauce over a bed of creamy polenta, mashed potatoes, or Risotto.

Smoked Thor's Hammer

Marinade

• 1 cup red wine

• 1 cup red wine vinegar

• 1 Tbsp rresh rosemary, chopped

• 1 Tbsp Fresh thyme, chopped

• ¼ cup olive oil

• ¼ cup avocado or canola oil

• 1 Tbsp garlic, minced

• 1 Tbsp Montreal steak seasoning

• 1 beef shank, 4 lbs.

Download Recipe Card for Smoked Thor's Hammer

Preparation

Remove the thick outer silver skin from the meat. Tie the shank with butcher twine. Place in  a gallon bag inside a bowl and pour the marinade in the bag, refrigerate and marinate overnight.

Take the meat out of the refrigerator and bring it to room temperature. Remove the meat from the marinade,  reserve  marinade for mopping the meat throughout the cooking. Process.  Wrap the bone with foil.

In the meantime, prepare your smoker to hold a temperature of 250 degrees F◦.

Smoke  meat indirectly with  some additional moisture underneath, an aluminum pan with about 2 inches of beer or water.

Smoke at 250 degrees  mopping every 45 minutes until the meat reaches an internal temperature of 160 degrees F◦ roughly 3 hours.

Wrap the meat in a double layer of aluminum foil to keep the meat moist and from drying out. Mop with marinade one last time before sealing the foil.

Continue smoking until fork tender between 205-210 degrees, this should take roughly 3 additional hours. Leave the meat wrapped and allow to rest an additional hour before serving.

Maya started cooking at a very young age for her family. Her mother worked full-time as she was growing up, so she started getting dinner in the oven after school. She loved experimenting and trying new recipes which led her to follow her passion as a career. She received her Associate's Degree from The Culinary Institute of America. She has gained extensive experience through her work in hotels and restaurants before transitioning to the grocery/retail industry, first with Whole Foods Market, and now Trig's.

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