Uploaded September 2017 | Updated September 2026, 2 weeks ago
Whiskey Braised Beef Shank
(Made in a 14” Deep Camp Oven)
Ingredients:
2 tbs. butter
3-4 lbs. beef shank (whole if available)
salt & pepper
1 large sweet onion, chopped
2 stalks celery, diced
4 cloves garlic, crushed
3 ears sweet corn, cut into 3 cobettes ea. (optional cornfield/log pond style - tastiest corn ever!!!)
1 cup whiskey
4 cans beef consommé (10½ oz. each)
water, if needed
4 bay leaves
1 tbs. anise
1 tbs. marjoram
2 tbs. fresh tarragon, chopped
Directions:
1. Cut the meat every 2-3” down to the bone. Season with salt & pepper.
2. Preheat camp oven to 300°F. (18 briquettes on lid, 6 briquettes under oven)
3. Melt the butter and brown all sides of the meat, using care, not to scorch the butter.
4. Remove meat from oven and set aside on a plate.
5. Sauté onions, celery and garlic until onions start to turn translucent.
6. Return meat to the oven and place corn around the meat. Add the whiskey.
7. Add enough consommé and water, if needed to cover half of the meat. Add the bay leaves, marjoram and anise. Sprinkle the tarragon over the exposed meat.
8. Place lid on oven and bake 4-5 hours. (Remove lid during the last hour, if sauce needs reducing.
9. Be sure to allow corn to cool slightly, after plating and Enjoy!!!
Whiskey Braised Beef Shank
(Made in a 14” Deep Camp Oven)
Ingredients:
2 tbs. butter
3-4 lbs. beef shank (whole if available)
salt & pepper
1 large sweet onion, chopped
2 stalks celery, diced
4 cloves garlic, crushed
3 ears sweet corn, cut into 3 cobettes ea. (optional cornfield/log pond style - tastiest corn ever!!!)
1 cup whiskey
4 cans beef consommé (10½ oz. each)
water, if needed
4 bay leaves
1 tbs. anise
1 tbs. marjoram
2 tbs. fresh tarragon, chopped
Directions:
1. Cut the meat every 2-3” down to the bone. Season with salt & pepper.
2. Preheat camp oven to 300°F. (18 briquettes on lid, 6 briquettes under oven)
3. Melt the butter and brown all sides of the meat, using care, not to scorch the butter.
4. Remove meat from oven and set aside on a plate.
5. Sauté onions, celery and garlic until onions start to turn translucent.
6. Return meat to the oven and place corn around the meat. Add the whiskey.
7. Add enough consommé and water, if needed to cover half of the meat. Add the bay leaves, marjoram and anise. Sprinkle the tarragon over the exposed meat.
8. Place lid on oven and bake 4-5 hours. (Remove lid during the last hour, if sauce needs reducing.
9. Be sure to allow corn to cool slightly, after plating and Enjoy!!!
