Go Back

Sriracha Stout Braised Beef Shanks over Gouda Polenta

Servings 4 servings


For the Shanks:

  • 4 lbs beef shanks
  • Salt
  • Pepper
  • ¼ cup (30g) flour
  • 2 tablespoons olive oil
  • 12 ounces stout beer
  • 1 (14.5oz) can fire-roasted tomatoes
  • ¼ cup (65g) sriracha
  • ¼ cup (50g) brown sugar
  • 3 tablespoons (36g) soy sauce
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika

For the polenta:

  • 1 cup (236g) chicken broth
  • 2 cups (472g) whole milk
  • ¾ cup (120g) dry polenta (corn grits)
  • 1 cup (4 oz) fresh grated gouda cheese
  • 4 tablespoons (57g) butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Chopped chives or parsley for serving


Make the beef:

  • Preheat the oven to 300°F.
  • Salt and pepper the shanks liberally on all sides. Dredge in flour until well coated.
  • Heat the olive oil in a large pot or Dutch oven until shimmering. Add the shanks, searing on all sides.
  • Turn off the heat. Pour in the beer, scraping to deglaze the pan. Add the remaining ingredients.
  • Cover the pot and add to the oven, cooking for 3 ½ hours or until the beef is fork-tender. About every hour of cooking, turn the beef over.
  • Once the beef is done, remove from oven, remove the bones and any large pieces of fat.

Make the polenta:

  • In a pot over medium heat add the broth and milk, bring to a simmer.
  • Whisk in the polenta. Simmer until polenta is tender and thickened, whisking occasionally, about 25 minutes.
  • Stir in the gouda, butter, salt, and pepper.
  • Add the polenta to bowls, top with beef shanks, sprinkle with chives.