New Shank Idea

[merkaba93]

So I tried this with some venison shank.
Osso Buco is tried and true. But you can only do it so may times and then want to try something new.

So took the shank cuts and marinaded over night in:
1/2 cup fish sauce
2 shallots minced
1 teaspoon pepper
1/3 cup sugar
2 stalks lemongrass minced
1 star anise

Then trussed with butcher twine and braised in coconut water, ginger, lemongrass and galangal. Cooked until just a bit before fork tender, because I didn't want them quite to fall off the bone.

Took them out and dredged them in rice flour then flash fried until crispy.
Did a quick caramelized brown sugar, soy and fish sauce.
Served over daikon radish puree.

It worked. Tasted Great.

[grundy53]

Looks delicious!

Sent from my SM-G950U using Tapatalk

[Angry Perch]

Just about all my favorite flavors. I've done similar with chicken wings, but never dreamed of a shank. Good thing there are 4 venison and 2 bear shanks in the freezer!

[KillerBeee]

Merkaba,
    When can we cook together? I'd love to see you in action, help you, make a mess together, or just plain hang out some time.....


Dave Beee

[jkononen]

Merkaba,
    When can we cook together? I'd love to see you in action, help you, make a mess together, or just plain hang out some time.....


Dave Beee

[KillerBeee]

I know....I'm bold....I just love to see these recipes and would love to hang out during the winter months with someone with such great ideas. If you don't ask, the answer will never be yes....

[merkaba93]

Hey I'd be down.
I just don't travel to others kitchens to cook very often. It's such a pain.
My mother, brother and sister in law, and my kitchens are pretty similar so that's where I cook. This is on purpose and by chance as well. Seems like we recommend certain brands of kitchen gear to each other as we test them out and we end up changing to whatever we find is best.
Id think it would be fun to have a challenging theme meal. Test out some stuff I have bouncing around my head.

[KillerBeee]

How cool is that? Well, post holidays perhaps we can put a visit together. My house is small,  but traveling , I can do....Thanks for being open to this kind of meet, eat , and greet.
    Your ideas and photos have inspired me more than a few times. To this day, I look forward to making the Ras El Hanout dishes and I would never have know of them had it not been for you.
    Keep up the great work and inspiration.

Dave

[KopperBuck]

Probably a dumb question, but with the shanks - either for this recipe or osso buco - are you removing them right away and freezing them? Typically I'm hanging meat for a bit so I end up with a bit of a rind. I've thought about just removing them right away no matter what because after the need for trimming on some animals, there's not much left.

Also, would elk shanks be too large for some of these recipes? Seems I see smaller animals used in the examples.

[Angry Perch]

[quote author=KopperBuck link=topic=233961.msg3125009#msg3125009 date=1544117101]
Probably a dumb question, but with the shanks - either for this recipe or osso buco - are you removing them right away and freezing them? Typically I'm hanging meat for a bit so I end up with a bit of a rind. I've thought about just removing them right away no matter what because after the need for trimming on some animals, there's not much left.

Also, would elk shanks be too large for some of these recipes? Seems I see smaller animals used in the examples.
[/quote]

I had this same dilemma. This year, I quartered my buck, and removed the loins, tenderloins, and all of the grind off the carcass right away. I bagged the grind and loins, the wrapped the quarters real well in plastic wrap, and tossed them in the garage fridge. I started butchering it several days later. I was very happy with the results. A fair amount of liquid has collected in the plastic. I'd wipe down the quarter before going to work, and there was no blood when I was butchering, as you tend to get doing it on day one. There was also zero loss do to drying. Sorry for a long answer to a short question, but at least for the shanks, get them off right away.

[pianoman9701]

That dish looks and sounds great. I'm going to try this all sous vide for about 18-24 hours without the deep frying and see how it comes out. I've got a smoked shoyu that'll work great. Maybe sub the bourbon syrup for the sugar and see what happens. I use it to make the dipping sauce and it's great.

[merkaba93]

Probably a dumb question, but with the shanks - either for this recipe or osso buco - are you removing them right away and freezing them? Typically I'm hanging meat for a bit so I end up with a bit of a rind. I've thought about just removing them right away no matter what because after the need for trimming on some animals, there's not much left.

Also, would elk shanks be too large for some of these recipes? Seems I see smaller animals used in the examples.

Honestly, since you are braising this cut for a long time, doesn't really matter if the outside dries out a bit. In my opinion anyway.

[merkaba93]

That dish looks and sounds great. I'm going to try this all sous vide for about 18-24 hours without the deep frying and see how it comes out. I've got a smoked shoyu that'll work great. Maybe sub the bourbon syrup for the sugar and see what happens. I use it to make the dipping sauce and it's great.

I use this recipe with pork ribs a lot of times. And instead of frying I just use the grill (in the summer). And use a bit different sauce for them. Your ideas sound great.
Haven't sous vide shank yet. Sound be great.

I know you know this, but in case others are reading this....watch for sharp edges of the bone, will end up with poached shank. Haha.

[pianoman9701]

That dish looks and sounds great. I'm going to try this all sous vide for about 18-24 hours without the deep frying and see how it comes out. I've got a smoked shoyu that'll work great. Maybe sub the bourbon syrup for the sugar and see what happens. I use it to make the dipping sauce and it's great.

I use this recipe with pork ribs a lot of times. And instead of frying I just use the grill (in the summer). And use a bit different sauce for them. Your ideas sound great.
Haven't sous vide shank yet. Sound be great.

I know you know this, but in case others are reading this....watch for sharp edges of the bone, will end up with poached shank. Haha.

Good reminder. I poached a nice rack of lamb because of this a few weeks ago. Luckily, I caught it early. The racks from COSTCO are great but they're machine cut and often leave a bone fragment on one end. Now I know enough to cut them off before bagging.

[merkaba93]

How cool is that? Well, post holidays perhaps we can put a visit together. My house is small,  but traveling , I can do....Thanks for being open to this kind of meet, eat , and greet.
    Your ideas and photos have inspired me more than a few times. To this day, I look forward to making the Ras El Hanout dishes and I would never have know of them had it not been for you.
    Keep up the great work and inspiration.

Dave

Yeah, would be fun. Send me a message sometime. Would be cool to get a few people from here together and talk wild game cooking.
Some cool people on here. The meal would have to include some crawfish. I have a lot of fun making up new crawfish dishes because of @Shrimper and his competition he puts on each year. This guy is so nice to do something like that! Ya'll need to get in on Crawfish Mania 2019!!
Even @jackelope offered me some Mountain Goat meat to cook (was traveling out of state, otherwise I would have jumped on it). I mean how nice is that??!! It's not a secret I have an infatuation with that animal. Also want to make some cool dishes with it, no matter how funky the flavor is. Funky just means you got to work more.
And if you can't get all the awesome ingredients you got @pianoman9701 to help you out.
And @Angryperch curing meat! So cool to bounce ideas off this guy!
Yep, some cool people.

[merkaba93]

That dish looks and sounds great. I'm going to try this all sous vide for about 18-24 hours without the deep frying and see how it comes out. I've got a smoked shoyu that'll work great. Maybe sub the bourbon syrup for the sugar and see what happens. I use it to make the dipping sauce and it's great.

I use this recipe with pork ribs a lot of times. And instead of frying I just use the grill (in the summer). And use a bit different sauce for them. Your ideas sound great.
Haven't sous vide shank yet. Sound be great.

I know you know this, but in case others are reading this....watch for sharp edges of the bone, will end up with poached shank. Haha.

Good reminder. I poached a nice rack of lamb because of this a few weeks ago. Luckily, I caught it early. The racks from COSTCO are great but they're machine cut and often leave a bone fragment on one end. Now I know enough to cut them off before bagging.

Ha, I'm sous vid(ing) {can we use it as a verb, I have no idea} rack of lamb tomorrow. Sometimes, I wrap the end bones with a bit of paper towel, if I'm sous vid(ing) rack of venison. It gets super bloody, but helps if you missed any sharp bones.

[KillerBeee]

This is all too cool and what the forums should be, in terms of interaction and friendship building. Share the love for the art and express creative ideas. Awesome!

I've done the sous vide shank several times so far, albeit without bone in thus far. This year, I have saved shanks with bone in and need to cut them in rounds to cook. I did the first batch at 155 degrees for about 48 hours after browning and sauteing all ingredients. Took it out of the bags and put all cooking liquids and solids into a vita mix blender for a velvet sauce. Brown the meat for 5-10 mins or less under the broiler and create a lemon zest and Italian parsley, olive oil, and salt gremoulata to top. I also did a batch, or let me say that my buddy did a batch of Osso Buco from a Steve Rinella recipe that had Garam Masala and other Indian spices. It was excellent as well.
    This whole interaction has made my day and I hope everyone has a great Christmas season.

[MtnMuley]

Well said. I love cooking all kinds of wild game and fish numerous ways, but merk always takes it to a level beyond even my vocabulary and his food pics are downright mean

[CaNINE]

Cooking is one of my favorite hobbies and I really enjoy the creative ideas you all post up. For me it’s all full circle... it starts with loading my own ammo and culminates with creations in the kitchen or in the wall tent.   

[Whitpirate]

I have done lamb and pork shanks for 165/18h and then finished in the oven to set the sauce.... Love them every time.  I am going to try your prep on some pasture-raised pork shanks I have.