How to Prepare and Smoke Wagyu Beef Shank

This is a cut that everybody should be trying in the smoker. Many People refer to it as Osso Buco. Preparation methods vary. I decided to smoke it. If you want to purchase one, it’s currently on sale and you can find it on our website

What is a Beef Shank

First thing you have to do is trim the shank.

The whole Wagyu shank will look something like this when trimmed.

Then you want to rub the shank with your favorite rub. I use Texas rub. Before you add your rub always use vegetable oil or mustard so the rub can stick to the meat.

Cooking Tips

I like to cook my beef at 300°. Lower and slower it will just take more time. Once the meat is 165° I like to wrap. Always use a drip pan to collect the juice so that you can make the gravy.

This is what the meat will look like once you pull it out of the smoker. I like to cook beef till it’s 208° internal temperature or when the probe is going into the meat like a hot knife through butter.

The Wagyu shank meat was absolutely tender and juicy.

It really doesn’t get much better than this.

Stay Cleaver, Wagyu Beef Shank- in your smoker and is outstanding.

What is a Beef Shank

Cooking Tips