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

[pianoman9701]

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.

I do love lamb shanks.

[Buckjunkie]

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

 

[Chesterdog]

+1 for Shanks.  I love them.  I did the meateater recipe and loved it.  I cut them into 2" pieces with a bandsaw to expose the marrow. 

Pianoman - I have a sous vide and will be trying your recipe this week.  It made me hungy.  Thanks

[MeepDog]

Bear shanks are the best. They have bigger forearms than deer and much beefier flavor that's great for braising recipes. Seems like they also take longer to break down in the crockpot than deer or elk. I would take a shank over a mystery steak any day.

[Fletch]

Thanks to a member on here I will always use them for Osso Bucco.  Delicious.

[hunter399]

Grind it,let the grinder chew on it.
I always grind twice anyway. Course then fine.
Never noticed anything in my burger.
Most grinder meat ,silver skin goes in too.
All that stuff just holds your burger together better .

[brokentrail]

I either grind it or I also can it, depending on if I have enough canned meat already or not.  I definitely don't throw it, or anything else edible, away.  I can quite a bit of meat that I used to grind or use as stew meat and use it quite often.

[jrebel]

I also like canning meat….but I really like shanks (boned in or out) slow braised.   


If you’re the person that likes a good ribeye and eats all of it….fat, gristle, etc.!!!   You really need to braise a shank and give it a shot.  You won’t like it if you’re offended by a little fat/gristle. 

[pickardjw]

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

My buddy tried it with a non-shank piece and thought it was good enough to save his shanks bone in next time. He's a good cook though, maybe he tweaked the recipe a bit. Probably like me, I get to a part in the recipe that sounds dumb or see something not included that should be and freestyle it a bit haha

[ducks4days]

Mafe is a west African peanut stew that slow cooks over the course of hours. Add an ingredient, cook for 15. Add another, cook for 15 more. etc, etc. You start by adding shanks and fat and get it simmering. by the time its done, the marrow seems out and the tendons become a rich jelly barely holding the meat together. We have long time family friends from Senegal, every big game harvest turns into an excuse to make Mafe.

[pianoman9701]

When I was teaching ESL to refugees (real ones), one of my coworkers went to Senegal every year to spend time with a family there. That stew sounds like something I'd make.

[CP]

 

[wadu1]

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.

I've done the same with deer, elk, moose and lamb. Best meats bar-none, I do like garlic mashed taters with mine.

[lewy]

Good stuff

[hunter399]

Sorry guys ,I'm not eating boot leather.
In the grind bucket it goes.
Looks like it's still on the bone.
Probably all that grissel and tendon holding it there.
I seen the meat eater episodes eating and all that.
Didn't they eat coyote one time too.
Nope not doing that either.

I'll be eating it on a cracker with cheese on my lunch break.
After I grind it into summer sausage.
Nothing against it. If you like it that way,it's great.
It's first thing I cut off and throw in the grind pile.