Beef Dip Sandwich Recipe With Braised Shank
Make this rich beef shank French dip sandwich with tender braised meat, caramelized onions, Swiss cheese, and a deep, savory jus.
Beef Dip Sandwich Recipe With Braised Shank
This recipe comes to us from Hannah Sattelmaier, culinary specialist with The Bearded Butchers and friend of Montana Knife Company.
6
45 minutes
210 minutes
550
American
Main Dish
This beef dip sandwich recipe turns a Thor’s Hammer beef shank into the most flavorful French dip sandwich you’ll ever make. The bone-in shank gets seasoned, seared, and braised low and slow until the meat falls apart at the touch of a fork. Pile that shredded beef onto a toasted baguette with melted Swiss cheese and sweet caramelized onions, then dip it into the rich, savory jus.
A braised beef sandwich made from Thor’s Hammer shank brings a depth of flavor that standard deli roast beef can’t touch. The bone and connective tissue break down during the braise, creating a jus with serious body. Every dip coats the bread in beefy, wine-laced richness.
If you’ve been looking for a French dip sandwich recipe that goes beyond the ordinary, this beef shank sandwich is it.
Ingredients
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4 lb. bone-in Thor’s Hammer beef shank
- 3 Tbsp. bold beef seasoning with coffee and molasses notes (Bearded Butcher Blend Black Seasoning works well)
1 Tbsp. beef tallow
4 sweet onions, thinly sliced (2 for braising, 2 for caramelizing)
2 Tbsp. chopped garlic
3 bay leaves
2 tsp. thyme
1/2 cup red wine
2 Tbsp. Worcestershire sauce
2 cups beef broth
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2 Tbsp. butter (for caramelizing onions)
12–15 Swiss cheese slices
2–3 toasted baguettes
Fresh parsley for garnish
Directions
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Season the bone-in Thor’s Hammer beef shank generously on all sides with the bold beef seasoning. Heat a skillet over medium-high heat with beef tallow. Sear the shank on all sides until a deep brown crust forms.
The seasoning’s coffee and brown sugar notes toast and caramelize during the sear, building a flavorful bark that carries through the entire braised beef sandwich.
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Remove the shank and add two thinly sliced sweet onions to the skillet. Sauté for about 10 minutes until softened and lightly golden. Add the chopped garlic, bay leaves, and thyme, and cook until fragrant.
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Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Transfer to a larger pot or Dutch oven.
Stir in the Worcestershire sauce and beef broth. Return the seared Thor’s Hammer shank to the pot and bring to a gentle simmer.
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Cover the Dutch oven and transfer it to a 325°F oven. Braise for three to four hours, or until the meat is fork-tender and nearly falling off the bone.
The longer braise lets the connective tissue in the Thor’s Hammer shank break down completely. That’s what gives your French dip sandwich recipe its rich, full-bodied jus.
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Remove the shank from the pot. Shred the tender meat with two forks and discard the bone. Strain the cooking liquid and reserve that flavorful jus for dipping.
- A sharp kitchen knife helps trim any large fat caps or tough bits from the shredded beef before assembling the sandwiches.
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Thinly slice the remaining two sweet onions. Cook them low and slow in two tablespoons of butter over low heat for about two hours, stirring occasionally. The onions need to turn deeply golden and sweet before they go on the sandwich.
Start the caramelized onions when the shank goes into the oven, and they’ll finish at the same time.
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Slice the toasted baguettes open. Layer on the shredded braised beef, top with Swiss cheese, and add a generous pile of caramelized onions.
Finish with a sprinkle of fresh parsley and serve each beef dip sandwich with a bowl of the warm, savory jus for dipping.
