$ 119.95
$119.95 Shipping is always Free
The "Thor’s Hammer" is a massive 6-pound beef shank cut from the lower leg of the steer, French-trimmed to expose the main bone handle. It is a working muscle composed of dense fibers and connective tissue that must be braised. During slow cooking, this collagen breaks down into gelatin, providing a texture that lean roasts cannot replicate.
Let’s be clear about what you are buying. This is a 6-pound shin of the animal that supports over 1,000 pounds of weight daily. It is incredibly tough in its raw state, but that toughness is exactly why we sell it.
The Hidden Value:
The large exposed bone is not just a handle; it is a key ingredient. This specific cut contains a massive pipe of marrow (often called "God's Butter") running through the center. When you subject this to low, wet heat for 5+ hours, two things happen:
We trim this specifically for presentation. The meat is pushed down the bone, creating that "Hammer" aesthetic that looks incredible on a center platter.
The Height Issue: Ideally, you want to cook this standing vertically so the marrow stays in the shaft and the meat slides down. However, at 6 lbs, the bone is very long.
The Fix: If your Dutch oven lid won't close, you have two options: 1) Lay it on its side (you may lose some marrow into the sauce), or 2) Stand it up in a deep stockpot and seal the top tightly with heavy-duty foil instead of a lid.
Because a shank of this size is so rich and fatty from the marrow release and gelatin, it can feel "heavy" on the palate. In professional kitchens, we balance this with acid and herbs right at the end.
Don't serve this plain. Mix lemon zest, finely chopped parsley, and raw garlic (Gremolata) and sprinkle it over the meat just before serving. The raw garlic bites through the fat, and the lemon zest wakes up the deep, cooked flavors of the beef.
Ingredients:
Technique:
A massive show-stopper for the Sunday table.
Yes, but size is the issue. Ensure your slow cooker is large enough to fit a 6 lb bone-in cut. You must sear it on the stove first for flavor, then transfer to the slow cooker on LOW for 8-10 hours.
No. This is high-quality domestic beef. While Wagyu relies on intramuscular fat (marbling), a shank relies on the breakdown of connective tissue for tenderness. You do not need Wagyu genetics to get a butter-soft result with this specific cut.
Because it is Frenched (bone exposed), it is significantly taller than a standard roast. We recommend measuring your pot before starting. A tall stockpot works better than a shallow Dutch oven.
