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Thor's Hammer Beef Shanks

7 shanks (approximately 28 lbs.) | Free Shipping

You’ve never seen a beef shank this impressive. A haunch of meat on a frenched bone nearly a foot long, this cut is so majestic we call it Thor’s Hammer. As with most shanks, slow braising turns the meat and the marrow meltingly soft. As befits a cut named after the god of thunder, it tastes divine.

Pasture-raised, grain-fortified Irish Nature beef is the most sustainable, humanely treated, grain-fed beef you can buy. Few beef companies take sustainability as seriously as ABP, producer of Irish Nature Beef and the first global company to achieve quadruple certification from the Carbon Trust Standard.

Sourced from a network of small farms throughout Ireland, Irish Nature Beef is raised free range on a diverse, grain-enhanced grass-based diet that naturally increases marbling & flavor without feedlot fattening. No sub-therapeutic antibiotics or growth promotants are ever used. A unique tenderization process and longer-than-customary aging time increases tenderness & develops flavor.

Learn more about Irish Nature Beef. Read the Guide →


7 shanks (about 28 lbs.)


  • Grain Fortified
  • Pasture Raised
  • Feedlot Free
  • No Sub-Therapeutic Antibiotics or Growth Promotants
  • Humanely Raised to EU standards
  • Sustainability Certified by the Carbon Trust
  • Ultra-Tenderized
  • Frozen



Store frozen shanks in your freezer until you’re ready to use them, then thaw only as much as you plan on cooking.

Thawing Tips

These beef shanks are best braised low and slow. First, sear the meat on all sides then add a flavorful braising liquid that might include water or stock, aromatics such as onion, garlic, carrot, and celery, and flavor boosters like tomato paste, anchovies, and/or fish sauce. Braise the shank covered in a 300-degree oven until the meat is extremely tender and almost—but not quite—falling off the bone. Given the size of these shanks, it may take 6-7 hours to become fully tender. For a quintessential Celtic feast, bring this imposing cut to the table whole with the bone upward on a platter or in a shallow pan surrounded by mushroom risotto or roasted potatoes and vegetables. Don’t forget a long spoon to scoop out the molten marrow, and toasted slices of rustic bread to spread it on.

How to Braise Meat
Osso Bucco & Shank Recipes

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