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BEER BRAISED HAMMER SHANKS WITH SOFT POLENTA

Serves
12
Prep
25Mins
Cook
3.5-4hrs
DIFFICULTY
easy
Ingredients
  • 4 x 1.5-1.8kg Hammer shanks (beef shin)
  • 3 tablespoons finely ground fennel seed
  • 3 tablespoons hot smoked paprika
  • 2 tablespoons salt
  • 2 tablespoons ground coriander
  • 3 teaspoons ground cumin
  • 3 teaspoons chilli flakes
  • 3 tbsp butter
  • 3 red onions, diced
  • 6 carrots peeled and diced
  • 15 cloves garlic roughly chopped
  • 1 litre beer
  • 6 cups stock beef or chicken
  • 6 bay leaves
  • 1.5 teaspoons salt
  • 500g polenta
  • 200g butter
  • 2 litres chicken stock
  • 1/2 cup grarted parmesan cheese
  • Salt and pepper to taste
Method
  • In a large bowl, mix the ground fennel seeds, smoked paprika, salt, coriander, cumin and chilli flakes together to make the dry rub. Rub the beef shin thoroughly with the spice mixture. You may have some left over, store it in an airtight container for future use.
  • In a very large, heavy bottomed pot or Dutch oven, melt butter over medium high heat. Once melted, sear the beef shins on all sides until golden brown. Remove to plate and set aside.
  • Reduce the heat to low and add onions, carrots, and garlic to the pot and cook until onions have started to soften, 3-5 minutes.
  • Deglaze the pot with beer. Stir and scrape any stuck-on bits from the bottom of the pot to loosen.
  • Return beef shin to pot along with beef stock, bay leaves, and a little extra water to cover if needed.
  • If cooking stove top, cook for 3-5 hours, turning the shanks every hour or so, until fall apart tender. If cooking in the slow cooker, cook for 8-10 hours, turning the shanks every hour or so, until fall apart tender.
  • To serve, remove shanks to a cutting board and pull the meat from the bone. Serve with braising liquid seasoned with additional salt. Nap the braising liquid over the pulled shank meat.
  • POLENTA: Heat chicken stock in a medium sized saucepan over medium-high heat. Once boiling, whisk the polenta, stirring consistently. Lower the heat and continue stirring until the polenta has thickened, which should take around 15 minutes.
  • Taste the polenta and, if needed, add additional salt and pepper. Remove from heat before beating in the butter and parmesan cheese. Serve immediately with cooked hammer shank.
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