Grilled Basil Shanks

Grilled Basil Shank Steaks with Pesto Pasta and Cucumber Tomato Salad

Grilled Basil Shanks

Serves 4 (Active time: ½ hour)

Shank Ingredients:

4 Buffalo Shank Steaks, rinsed and patted dry and tied with butcher string (this helps to keep the shank form falling apart).

1 Tb. olive oil
1 tsp. salt
2 tsp. black pepper
4 cups organic apple cider
1 cup packed fresh basil leaves
*pasta, cooked el dente
Basil Pesto Ingredients:

2 cups packed fresh basil leaves
1 clove garlic (adjust to your liking)
2 tsp. black pepper
1 tsp. salt
¾ cup freshly grated Parmesan
¼ cup pine nuts (optional)
1 cup olive oil
Mix all ingredients together until well incorporated. Set aside until needed, refrigerate leftovers for later use.

Preparation:

1.)   Preheat grill to 500*.
2.)   Rub shank steaks with olive oil, and season with salt and pepper.
3.)   Mix apple cider with fresh basil leaves in blender and pour into Crock Pot on high setting.
4.)   Place shank steaks on hot grill and sear for two minutes with grill lid shut.
5.)   Turn shanks and brush grilled side with 1 Tb. each basil pesto.  Close grill lid and sear other side for 2 minutes.
6.)   Turn again, and brush newly grilled side with additional pesto. Close lid and grill for one minute. Turn and repeat.
7.)   Place grilled shank steaks into hot basil cider in Crock Pot and cover with lid. You will want to braise for 4 hours on medium to medium high heat. *Small bubbles should break the surface. Or set on low to medium heat and cook for 8 hours.
8.)   Turn steaks and allow to soak in juices if steaks for a few minutes if steaks were not fully covered in juices.
9.)   Remove shank steaks from juices and brush again with pesto and sear one minute each side on hot grill. *Optional.
10.) Toss warm pasta with ½ cup basil pesto and divide between plates. Top with shank steak and drizzle with additional pesto.
Accompany with garden fresh Cucumber Tomato Salad tossed with Sweet Basil Vinaigrette. The perfect taste of summer!

Sweet Basil Vinaigrette Ingredients:

1 cup packed fresh basil leaves
¼ cup sugar
1 Tb. Black pepper
1 tsp. salt
1 cup rice vinegar
¾ cup olive oil

Salad Ingredients:

4 cups leafy greens, divided between plates
1 cucumber, diced
1 cup grape tomatoes, halved
¼ red onion, diced
½ tsp. each salt and pepper

1.)   Mix all ingredients in blender, except olive oil until well incorporated. Slowly drizzle in oil with blender running.  Serve at room temperature. Refrigerate any leftovers for later use.
2.)   Toss cucumber, tomatoes and onion with ½ cup basil vinaigrette and spoon over leafy greens. Drizzle with more dressing if desired.