How best can you celebrate St Patrick’s Day? With Guinness Beer, of course! We created this recipe with Guinness and one of our favorite cuts of Century Farm Meat from Whitt’s Place, the Beef Shank Steak!

Ingredients

• 4 Beef Shank Steaks
• Olive Oil
• Salt & Pepper
• 1/2 Red Onion Chopped
• 3 Sprigs of Fresh Rosemary
• 1 Tablespoon Flour
• 2 Cans of Guinness Beer (or other dark stout if not available) 

Directions

• In a pan, heat the olive oil and salt and pepper the shank steaks and add them to the pan—Brown on both sides for about 4-5 minutes each.
• Take them out and add them to your slow cooker.  
• Add the red onion and cook for a few minutes, then sprinkle on the flour and slowly add both cans of Guinness.
• Whisk until smooth, and then pour over the steaks.  Add a few rosemary sprigs and put your slow cooker on low for 6 hours.
• I served mine with roasted brussels sprouts tossed in olive oil and garlic powder and cooked in the air fryer until roasted—about 15 minutes—as well as creamy polenta. It would be super over mashed potatoes or creamy cheese grits.
• When you’re eating this dish, be sure to scoop out the bone marrow and use it with a bite of the meat and starch. It’s like butter!

YUM!!

You will have the luck of the Irish if you cook this one the weekend in honor of St Paddy’s day!

We’ve worked up a Beef Shank recipe that you’re gonna love! It’s kicked up a notch by mixing in the bone marrow along with some local Honey from Whitt’s Place!

• 5-6 pound beef shank
• 2 tablespoon Amish Butter
• One large onion sliced
• 6 carrots cut into 1 inch pieces
• 1 bag of chopped dates
• 2 cans of fire roasted tomatoes 
• 4 tablespoons Hancock Farms Honey
• 4 garlic cloves

• 2 tsp cinnamon
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp nutmeg
• 1/2 tsp paprika
• 1 tsp salt
• 1 tsp pepper

A few dashes of hot sauce

Sprinkle the shank with salt and pepper. Melt the butter and brown the shank in a pan on all sides.

In a bowl, Mix the rest of the spices together along with the honey and tomatoes until combined. 

Add the sliced onions, dates, carrots and honey/tomato/spice mix to a large slow cooker and top with the shank.

Cook on low for 8-12 hours until the meat falls off the bone. We mixed in the bone marrow from the shank, and it took it to the next level!

Serve over couscous or mashed potatoes.