Steps

• 1

  Truss the shanks to maintain shape during cooking.

• 2

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  00:15

  Super Smoke

• 3

  Season the beef shanks with coarse ground pepper, kosher salt and Traeger Prime Rib Rub, then place directly on the grill grate. Smoke for 1 hour. Increase Traeger temperature to 300°F and continue to cook shanks for another hour.

  300 ˚F / 149 ˚C

  01:00

• 4

  When you increase the Traeger temperature, place a roasting pan directly on the grill grate next to the shanks. Add olive oil followed by celery, carrots and onion. Cook until onions are soft and clear, about 20 minutes, stirring frequently. Add garlic and thyme, cook for 5 minutes.

  300 ˚F / 149 ˚C

  00:25

• 5

  Add beef stock, tomato paste and red wine. Cook until liquid slightly reduces, about 30 minutes, then add diced tomatoes and bay leaves. Cook for 5 more minutes.

  300 ˚F / 149 ˚C

  00:35

• 6

  Transfer partially cooked smoked beef shanks to roasting pan. Spoon braising liquid and herbs over shanks. Cover tightly and return to the Traeger to braise at 300°F for 2 hours, or until tender.

  300 ˚F / 149 ˚C

  02:00

• 7

  Remove shanks from the roasting pan and keep warm. Braising liquid can be served as is or strained and thickened with corn starch to create a silky gravy. Garnish with chopped parsley and serve over mashed potatoes. Enjoy!