venison shanks: braising then finishing on grill

[elkboy]

Hope you all are having a great Sunday, Hunt-WA!

I pan seared some venison shanks (cut across the muscle into slices 1" thick), then put the shank meat into a crock pot (low setting) with some red wine, water, salt, black pepper, and California bay.  About an hour before dinner tonight, I'm going to finish the braised meat on a grill over mesquite chunks, basting with BBQ sauce as a finishing step. 

Do any of you all out there do the braise-then-grill method, and if so, any tricks you've discovered? 

Cheers, M

[Dan-o]

I'm no help, but I'd love to see a pic of it finished or plated.

[Karl Blanchard]

All the shanks I've done absolutely fall apart. No way could I have removed them and put them on a grill. Good luck, im curious how it'll turn out.

[Twispriver]

 
I've even tried tying a string around the little disks

[Angry Perch]

However it comes out, I'm having shank envy!