Shank meat....what do you do with it??

[jrebel]

OK...Deer, Bear, Elk, Moose....etc.....Shank, what do you all do with it?   

My hunting partners, for as long as I can remember, have always just tossed it....especially on deer.  Their argument was there is not enough meat on it to make it worth their time to deal with it....to many tendons, not enough meat, to much grey skin, etc. etc. etc.   

About 10 years ago, and after watching an episode of meat eater, I started keeping it.  I now look at shank meat as a prime cut of meat.  I love...and I mean love...slow cooking it a crockpot all day long to break down the tissues, making it edible.  I love the gelatinous membranes mixed in with the meat, the flavor is second to none. 

I will say, my family is not a huge fan.....which is good because it means there is more for me. 

What say you all? 

[KillerBeee]

Canning shank yields good results if you want to do something otter than braising.

[Twispriver]

I cut it in 1" slices, sear it in a hot pan and can it with some au jus, baby shallots or pearl onions and garlic. Tendons? Once its pressure cooked you don't even know they were there.

[fowl smacker]

Can it

[dreadi]

Grind, or chunks of raw for our dog.


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[pianoman9701]

I've only ever had elk and deer shanks. I cook them for 24 hours sous vide at 160-165F with aromatic veggies, lots of garlic, a cup of red wine, sage and rosemary, and 2 cups of beef stock. After, I remove the shanks and strain the solids out of the liquid and reduce the liquid to viscous, adding salt and pepper AFTER reducing to taste. They fall off the bone. Serve the meat over mashed potatoes and the reduction over the top of all.

[addicted1]

I’ve tried meateater osso buco. Wasn’t the best in my opinion, I just grind it.

[callturner]

Just curious, do you all take it off the bone? I've seen them cooking it on wild game shows with the bone on and the slow cooker.

[pianoman9701]

On the bone.

[Bullkllr]

Depending, we have 3 top options:

Braise- current favorite

Can- always decent

Grind- used to always just grind as it seemed easiest. Goes better if you crosscut the tendons ime

[Rainier10]

We grind into burger but do try to get the larger tendon pieces out first.

[ganghis]

+1 for braising long and slow.  It's a lot less work than trying to cut out the meat for burger, and I agree with OP on how good the tendon and silver is once it's broken down.  I'll usually keep it whole until braised and then cut it up and add to whatever mix I've got (beer braise with onions, tomato paste, carrots, celery, bay leaf, thyme, and barley is my go to).

IMO it comes out a little better if done with bone on, but I usually do it deboned, either because I had to debone it in the field or because it won't fit in the pan.

Speaking of tendon, I've started saving clean tendon from other parts as well, either for pho or for making stock.

[Angry Perch]

They get braised whole in my house. Sear well and braise with red wine, stock, root veggies. Melt in your mouth. Lamb, deer, bear...
We are equal opportunity shank people.

[wannabhntr]

Pulled shank sandwiches. Cook down in crockpot, shred and put on smoker for a couple hours. Its also delicious with gravy over mashed potatoes.

[Jonathan_S]

If I could turn the tenderloins into shanks, I would.

Braised and pulled in taco meat or into a pot roast.