Ingredients:
For the Shank 1 Coastal Wagyu Thor's Hammer (4–8 lbs) 2 tbsp kosher salt 2 tsp cracked black pepper 2 tbsp olive oil Vegetables 2 yellow onions, roughly chopped 3 carrots, chopped 3 celery stalks, chopped 8 cloves garlic, smashed Braising Liquid 2 cups dry Cabernet Sauvignon 4 cups beef stock 2 tbsp tomato paste 2 tbsp Worcestershire sauce 2 sprigs fresh rosemary 6 sprigs fresh thyme 2 bay leaves
Instructions:
1. Prep Remove the Thor's Hammer from the refrigerator 45 minutes before cooking. Pat dry and season generously with salt and pepper. 2. Sear Preheat oven to 300°F. Heat olive oil in a large Dutch oven or roasting pan over medium-high heat. Sear the shank on all sides until deeply browned (4–5 minutes per side). Remove and set aside. 3. Build the Flavor Add onions, carrots, celery, and garlic to the pot. Cook 6–8 minutes until lightly caramelized. Stir in tomato paste and cook for 2 minutes. Pour in the red wine, scraping the browned bits from the bottom. Simmer for 5 minutes. 4. Braise Add beef stock, Worcestershire, rosemary, thyme, and bay leaves. Return the shank to the pot. The liquid should come about halfway up the meat. Cover tightly and cook for 5–6 hours, or until the meat is fork tender and nearly falling off the bone. 5. Finish Remove the shank and let rest for 15 minutes. Skim excess fat from the braising liquid. Simmer the liquid 10–15 minutes to reduce into a rich sauce. Spoon generously over the meat.
Serving Suggestions:
Serve over: Creamy garlic mashed potatoes Buttered pappardelle pasta Parmesan polenta Roasted root vegetables Crusty artisan bread to soak up the sauce