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
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American
Author:
This recipe comes to us from Hannah Sattelmaier, culinary specialist with The Bearded Butchers and friend of Montana Knife Company.
Servings
6
Prep Time
45 minutes
Cook Time
210 minutes
Calories
550
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
A great French dip sandwich recipe starts with a quality bone-in beef shank and a clean knife for slicing onions paper-thin.
For the braised beef sandwich:
-
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
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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
For assembling the beef dip sandwiches:
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2 Tbsp. butter (for caramelizing onions)
-
12–15 Swiss cheese slices
-
2–3 toasted baguettes
-
Fresh parsley for garnish
Directions
This French dip sandwich recipe takes about four hours from sear to table, and the Thor’s Hammer beef shank does most of the work in the oven.
Season and sear the Thor’s Hammer beef shank
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.
Sauté the onions for your French dip sandwich recipe
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.
Deglaze and build the braised beef sandwich jus
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.
Braise the beef shank low and slow
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.
Shred the braised beef for your beef dip sandwiches
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.
Caramelize the onions for the braised beef sandwich
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.
Assemble the beef shank French dip sandwiches
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.
Recipe Note
Chef’s Tips for the Best French Dip Sandwich
These tips will take your braised beef sandwich from good to unforgettable:
Sear the Thor’s Hammer shank until the crust is almost black for the best beef shank sandwich. Don’t rush this step. A deep, hard sear on all sides gives the jus a richer color and more concentrated beef flavor.
Deglaze with red wine to build a French dip sandwich recipe jus with real depth. The wine lifts all those caramelized bits off the bottom of the pan and adds acidity that balances the richness of the braised beef.
Start your caramelized onions when the braised beef sandwich goes in the oven. Two hours of low, slow cooking gives the onions that deep sweetness. Rushing them over a higher heat browns them without developing the same flavor.
Use a sharp knife to slice your baguettes clean for the beef dip sandwich. A dull blade crushes the bread and pushes the filling out. A freshly honed edge cuts through the crust without flattening it.
Strain the jus before serving your French dip sandwich. A quick pass through a fine sieve removes bay leaves, thyme stems, and any bits that would make the dipping liquid gritty.
This French dip sandwich recipe gets its depth from a slow-braised Thor’s Hammer beef shank that falls apart into tender, shreddable strands of beef. Piled on a toasted baguette with melted Swiss cheese and two-hour caramelized onions, this braised beef sandwich delivers rich, savory flavor in every bite.
The beef dip sandwich jus alone is worth the cook time, and the beef shank sandwich format makes it a meal your whole table will remember. Ladle out the jus, grab a baguette, and start dipping.
