Ingredients
For the Smoked Beef Shank:
3 ½ in 1 bone beef shank (approximately pounds)
Tin Foil
Olive oil
Salt and pepper to taste
For the Filling:
1 tablespoon olive oil
1 large onion, finely chopped
2 cups bone broth (from the smoked beef shank)
1 cup frozen peas
1 cup chopped carrots
1 cup chopped yellow squash
Salt and pepper to taste
For the Pie Crust:
2 ½ cups all purpose flour
1 cup unsalted butter, cold and cubed
1 teaspoon salt
7 tablespoons ice cold water
For Assembly:
1 egg, beaten (for egg wash)
Tools
Smoker
Tin Foil
Pot or Saucepan
Rolling Pin
Springform Cake Pan
sheet Baking
Pastry Brush
Oven
Meat thermometer (optional)
Plastic Wrap (optional)
Plastic gloves (optional)
Directions
Step 1
Preheat your smoker to 225°F.
Step 2
For the Beef Shank
Step 1
Smoking the Beef Shank:Cover the bone of the beef shank with tin foil to prevent charring during the long smoking process. Rub the beef shank with olive oil, salt, and pepper on all sides.Place the beef shank on the smoker grates, close the lid, and smoke it at 225°F (107°C) for approximately 14 hours or until the meat is tender and easily pulls away from the bone.
Step 2
For the Pie Filling
Step 1
Making the Filling: In a pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent. Pour in the bone broth, frozen peas, chopped carrots, and yellow squash. Season with salt and pepper to taste. Once the smoked beef shank is done, remove it from the smoker, and set it aside. Remove the tin foil from the bone and add the bone along with the smoked beef shank meat to the pot. Simmer the filling until it reaches a thick and hearty consistency. Adjust seasoning if needed.
Step 2
For The Pie Crust
Step 1
Preparing the Pie Crust: In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs. Gradually add ice-cold water, 1 tablespoon at a time, until the dough comes together. Divide the dough into two equal parts and shape each into a disc. Wrap the dough discs in plastic wrap and refrigerate for at least 30 minutes.
Step 2
Preheat your oven to 375°F (190°C).
Step 3
Assembling the Beef Shank Pie: Take one of the chilled pie crust discs and roll it out on a floured surface to fit the size of your springform cake pan. Line the springform cake pan with the rolled-out pie crust, making sure it covers the bottom and sides of the pan. Stand the smoked beef shank bone in the center of the pan. Surround the standing bone with the prepared filling mixture, ensuring it evenly fills the space around the bone. Roll out the second pie crust disc and use it to cover the top of the pie. Seal the edges by pressing the top and bottom crusts together. Brush the top of the pie with a beaten egg to give it a shiny finish.
Step 4
Baking the Beef Shank Pie: Place the assembled pie on a baking sheet to catch any drips during baking. Bake the pie in the preheated oven for about 45 minutes to 1 hour, or until the crust is golden brown and the filling is hot and bubbling. Once baked, let the pie cool for a few minutes before carefully removing the springform cake pan.
