Stop grinding shanks
- Thread starter MTGomer
- Start date
Carnage2011
Well-known member
That a shank off a coues? I would have guessed it was a hind quarter off one of those little guys.
BackofBeyond
Well-known member
I specifically saved the shanks off my muley this year just for braising. Good for lamb shanks, gotta be good for muley shanks.
LuketheDog
Well-known member
People still grind shanks?! That's borderline criminal...
That’s what I was thinking.
Boarmaster
Well-known member
Im going to try shanks osso bucco style this year.
Rzrbck918
Well-known member
Forgive my ignorance but Im assuming its the lower portion of the leg. If so, do you just separate the leg at the joint?
ID_deerslayer
Active member
yes, remove at the joint and then I go an extra step and cut the bone to reveal a little bit of the marrow inside on the opposite end of the large joint. they freeze well and I typically smoke them for an hour before braising and making tacos out of the meat.
D
Deleted member 16014
Guest
Do you have a favorite recipe or just any old osso bucco recipe w/ decent reviews?
BackofBeyond
Well-known member
Osso Buco will work, or a good braised lamb shank recipe will get you there also. Just depends on what size of shank you’re doing.
When I’ve done beef Osso Buco the shanks were cut ~ 2”, so if you’re using an elk shank that may be better. My muley shanks are very similar in size to lamb, so cook time will be similar to a lamb recipe.
I used Danielle Prewett’s Meateater recipe using Garam Masala.
www.themeateater.com
Indian Spiced Osso Buco
It’s not uncommon to hear that most hunters grind the meat from the shanks of their venison. There isn’t anything wrong with this, however, there are other options. After making Osso Buco I discovered that the value of the shank isn’t just the meat, it’s what’s inside those bones that makes all...
David Gough
Well-known member
Last night was the first time in years I didn't prep the meat for braising. Only reason is we are low on burger and are butchering two antelope.
mrcowboy
Well-known member
Pressure cooked javelina shank is great.
Gellar
Well-known member
Any shank recipe by Hank Shaw is money!
Bambistew
Well-known member
I've tried to like them, but just don't really care for them or any of the recipes. I'm good with grinding, plenty of other cuts to eat.
Boarmaster
Well-known member
If I gather up enough of them I might try out a recipe I used for short ribs braised with onion , green bell pepper, celery and andouille sausage over rice or mashed potatoes. Probably be corn bread in the mix.
Elkmagnet
Well-known member
I skim/read titles to fast. This had the ingredients to be a great thread by switching a letter or two.
Carry on
Carry on
