There’s just something special about a French dip made the right way, slow cooked, packed with flavor, and built on a cut of beef that truly stands out. Beef shank truly shines when it’s cooked low and slow, and because it is bone-in, it builds a naturally rich, savory broth that turns into the perfect jus for dipping. Layer the shredded beef onto a toasted baguette, top it with melted Swiss cheese, plenty of caramelized onions, and a sprinkle of fresh parsley for a fresh finish. Serve it warm, with a side of that incredible cooking jus and enjoy!
Ingredients:
- 4 lb Bone-in Thor’s Hammer Beef Shank from the Bearded Butchers
- 4 Sweet Onions
- 3 Tablespoons The Bearded Butcher Black Seasoning Blend
- 1 Tbsp Beef Tallow
- 2 Tablespoons Chopped Garlic
- 3 Bay Leaves
- 2 Teaspoons Thyme
- ½ Cup Red Wine
- 2 Tablespoons Worcestershire Sauce
- 2 Cups Beef Broth
- 2 Tablespoons Butter (for caramelizing onions)
- 12-15 Swiss Cheese Slices
- 2-3 Toasted Baguettes
- Fresh Parsley for Garnish
Instructions:
- Begin by generously seasoning the 4-pound bone-in beef shank with 3 tablespoons of The Bearded Butcher Black Seasoning Blend, making sure to coat all sides evenly. The Black Blend’s combination of spices, coffee, brown sugar, and molasses is perfect for red meat - when seared, the spices toast and the sugar caramelizes, creating a deep, flavorful crust. Heat a skillet over medium-high heat with a little beef tallow and sear the beef shank on all sides until a rich brown crust forms.
- Remove the shank temporarily and add two thinly sliced sweet onions to the skillet. Sauté them for about 10 minutes until softened and lightly golden. Add the chopped garlic, bay leaves, and thyme, allowing them to become fragrant.
- Deglaze the skillet with a ½ cup of red wine, scraping up any browned bits from the bottom. Move this into a larger pot or Dutch oven.
- Then, stir in the Worcestershire sauce and beef broth, then return the seared beef shank to the pot. Bring everything to a gentle simmer. Cover the Dutch oven with a lid or foil to prevent the meat from drying out, and transfer it to a 325°F oven. Braise for 3-4 hours, or until the meat is fork-tender and nearly falling off the bone.
- Once the beef shank is done, remove it from the pot and shred the tender meat, discarding the bone. Strain the cooking liquid if desired and reserve the rich, flavorful jus for dipping.
- Layer the shredded beef onto toasted baguettes, top with Swiss cheese, a generous portion of caramelized onions, and a sprinkle of fresh parsley. Serve the sandwiches warm with a side of the savory jus for dipping.
Caramelized Onions:
- While the beef braises, thinly slice the remaining two sweet onions and cook them low and slow in 2 tablespoons of butter. Allow them to caramelize gently for about 2 hours over low heat, stirring occasionally, until deeply golden and sweet - this step is absolutely worth the time.
This Beef Shank French Dip Sandwich is the ultimate comfort food, combining the bold flavor of The Bearded Butcher Black Seasoning Blend with the unmatched richness of the Thor’s Hammer Beef Shank. Slow cooking the bone-in shank creates a deeply flavorful broth that turns into the perfect dipping jus, while the caramelized crust and tender meat make every bite unforgettable. Whether you’re cooking for family, or guests, this recipe delivers big, bold flavor that speaks for itself.
