Step

• 1

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

• 2

  Place an extra-large cast iron pan in Traeger, close lid and allow to preheat for 15 to 20 minutes.

• 3

  Season shanks with salt and pepper. Place enough canola oil to cover bottom of preheated pan.

• 4

  Place shanks in pan and close lid.

• 5

  Cook for 5 minutes and turn shanks, close lid and continue cooking. Repeat until shanks are deeply caramelized on all sides.

  500 ˚F / 260 ˚C

• 6

  Add all aromatics to pan with shanks, then the red wine and then enough stock to cover 3/4 of the shanks. Cover with foil and reduce heat on grill to 325℉.

• 7

  Cook shanks for 6 to 8 hours or until a wooden skewer inserted in the meat slides in and out very easily and meat pulls away from bone. Check shanks after 4 hours and add more stock if needed.

  325 ˚F / 163 ˚C

  00:08

• 8

  Remove foil from shanks and turn grill to smoke. Smoke for an additional 20 minutes.

  185 ˚F / 85 ˚C

  00:20

  Super Smoke

• 9

  Remove shanks from grill to platter and tent with foil to keep warm.

• 10

  To make a sauce, strain braising liquid into a sauce pan and reduce until slightly thickened. Season to taste with salt and pepper.

• 11

  Serve shanks with sauce and a mixture of grilled or sautéed vegetables such as radish, broccoli rabe, spring onions, and baby carrots. Enjoy!