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Ingredients and seasonings used in prepare

1. Use 1 Double 8 Cattle Company Fullblood Wagyu Whole Boneless Shank
2. Prepare 2 Shallots (peeled and large diced)
3. Prepare 3 Large Carrots (peeled and large diced)
4. Use 2 HEAD Garlic (tops trimmed off and left whole)
5. Use 1 1/2 CUP (11.5 OZ) CAN) Fire Roasted Diced Tomatoes
6. Prepare 4 CUP Beef Stock
7. Prepare 4 CUP Stout Beer
8. Take 2 Leeks (green parts discarded, white parts cut into half-inch-thick coins)
9. Prepare 3 SPRIG Thyme (whole)
10. Prepare Slurry
11. Prepare 3 TBSP Cornstarch
12. Prepare 1/4 CUP Water
13. Prepare Rub
14. Prepare 1/4 CUP Ancho Chile Powder
15. Prepare 1/4 CUP Smoked Paprika
16. Prepare 1/4 CUP Kosher Salt
17. Prepare 3 TBSP Granulated Garlic
18. Use 3 TBSP Ground Cumin
19. Take 3 TBSP Ground Coriander
20. Prepare 2 TBSP Aleppo Pepper
21. Prepare 2 TBSP Oregano
22. Prepare 3 TBSP Dark Brown Sugar
23. Prepare Polenta
24. Prepare 4 CUP Milk
25. Prepare 1 Yellow Onion (minced)
26. Prepare 2 TBSP Butter
27. Take 1 1/2 CUP Polenta
28. Prepare 3 TBSP Garlic (minced)
29. Prepare 1 CUP Shredded Parmesan Cheese
30. Use 2 TSP Kosher Salt
31. Use 3/4 CUP Heavy Cream

Try this recipe for your next meal! Filipino Wagyu Beef Tapa with Garlic Fried Rice. Creamy Wagyu Beef Chorizo Pasta. by. Once melted, sear the pork shanks on all sides until deep brown.

Instructions to make Smoky Stout-Braised Wagyu Whole Shank with Creamy Polenta:

1. PREPARING THE RUB Mix all of the rub ingredients (ancho chile powder, smoked paprika, kosher salt, granulated garlic, ground cumin, ground coriander, Aleppo pepper, oregano, and dark brown sugar) together in a small bowl. This is your rub. Spread the rub onto a baking sheet. Place the Fullblood Wagyu boneless whole shank (unfolded) on top of the rub, and cover the meat with the rub. Once the shank is completely coated in the rub, cover it and refrigerate for 24-48 hours.
2. Pull the shank from the refrigerator, and cut it into 3-inch pieces.NOTE: You can leave the shank whole but it will take much longer to cook (approximately 10 hours). Chef suggests cut-ting it into smaller pieces.
3. PREPARING THE BRAISED FULLBLOOD WAGYU SHANK Preheat the oven to 280°F. In a large roasting pan, add the peeled and diced shallots, peeled and diced carrots, whole garlic heads (tops trimmed off), fire roasted diced tomatoes, beef stock, stout beer, leeks (white parts cut into half-inch-thick coins), and sprigs of thyme. Place the pieces of Fullblood Wagyu shank into the liquid. Cover the roasting pan with aluminum foil. Place the roasting pan in the oven, and braise the shank for 6 hours.
4. Pull the roasting pan carefully from the oven, and pull out the pieces of shank. Place the braising liquid in a large stainless steel saucepan, and reduce on high heat until you have 3 cups of liquid left. This will take 20-25 minutes. While the liquid is reducing, make the polenta.
5. PREPARING THE POLENTA In a medium size saucepan, melt the butter and add in the minced yellow onion. Cook until the onion is translucent, and fold in the minced garlic. Add in the milk, and bring to a simmer. Once the milk is at a simmer, whisk in the polenta (corn grits). Stir constantly with a wooden spoon for 15 minutes or until the polenta is soft and creamy. Add in the heavy cream and shredded parmesan cheese. Season to taste with kosher salt.
6. FINAL STEPS Once the braising liquid is reduced to 3 cups, strain the liquid through a mesh strainer into a saucepan. Mix together the cornstarch and water for the slurry. Then, whisk the slurry into the pot. Heat on medium heat until the sauce has thickened. Then, turn off the heat, and season the sauce to taste with kosher salt and freshly ground black pepper.
7. Shred the braised shank into bite-size pieces, and mix the beef into the sauce. Place the creamy polenta on a large platter.Top with the sauce-covered pieces of Wagyu shank. Serve warm, and enjoy!
8. Done and ready to serve!

Deglaze the dutch oven with beer. Stir and scrape any stuck on bits from the bottom of the pot to loosen. Heat a large Dutch oven over high heat until very hot. Add enough oil to generously coat the bottom of the pan and heat until almost smoking. Carefully slide in the lamb shank in a single layer.

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