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

[lewy]

You can get ss meat blades for your sawzall as well

[PeninsulaPariah]

Into the slow cooker it goes. Good stuff. Usually give one frozen to my dog to gnaw on. She loves em.

[WSU]

You can get ss meat blades for your sawzall as well

I use a sawzall sometimes. Not as pretty but way faster. Tastes the same in the end.

[NOCK NOCK]

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

This  dont remember who though.  Low and slow in the crock.....will never grind them again.

[JDArms1240]

i know this is a couple months old and voting closed a while ago, but i want to add my    since we just did all of our shanks in my household (and i just discovered the "butchering" portion of this forum)... shanks in my household are worth gold and i'm always happy to take them off anyone's hands!

my wife and i are usually lucky enough to tag 4 deer a year, between washington and idaho, so we vacuum seal and save all of our shanks and save until 1. the end of the season and 2. the proper motivation has been achieved, and what we do when these two things are met:

I like to take all the meat off the shanks (and sometimes neck meat cause i hate burgering that also) and cube it up to about 1"-2" pieces.  I put it all in a big bowl and mix it with a healthy portion of taco seasoning and pop it in the smoker @ 175º for a couple hours (not enough to cook it), while it's in there i cut up a whole lotta Anaheim peppers, Serrano peppers, lots of garlic and an onion.  After the meat has been in the smoker for a couple hours and all the vegetables have been cut up i throw it all in a big cast iron dutch oven and mix it all together with what seems like more red enchilada sauce than i need (itll evaporate and leave behind good flavor). if there is room i will also throw in some of those bones i took the meat off of.  cook it in the oven at 300º till the meat is easily shredded with a fork.  ill keep checking it every 45-60 minutes and add more enchilada sauce as it evaporates, to keep the liquid level to my liking.  when its tender enough to shred, i take the lid off to let it evaporate off (again to my liking) and when that happens, take it all out and shred it up. 

and there ya go, the best taco/enchilada meat known to man, there will be no sign of sinew, tendons or silverskin since all of that will just melt and become part of the liquid in the pot.  last step is to let it cool and vacuum seal it in 1lb portions and stuff the freezer

hopefully all of that made sense

[jrebel]

i know this is a couple months old and voting closed a while ago, but i want to add my    since we just did all of our shanks in my household (and i just discovered the "butchering" portion of this forum)... shanks in my household are worth gold and i'm always happy to take them off anyone's hands!

my wife and i are usually lucky enough to tag 4 deer a year, between washington and idaho, so we vacuum seal and save all of our shanks and save until 1. the end of the season and 2. the proper motivation has been achieved, and what we do when these two things are met:

I like to take all the meat off the shanks (and sometimes neck meat cause i hate burgering that also) and cube it up to about 1"-2" pieces.  I put it all in a big bowl and mix it with a healthy portion of taco seasoning and pop it in the smoker @ 175º for a couple hours (not enough to cook it), while it's in there i cut up a whole lotta Anaheim peppers, Serrano peppers, lots of garlic and an onion.  After the meat has been in the smoker for a couple hours and all the vegetables have been cut up i throw it all in a big cast iron dutch oven and mix it all together with what seems like more red enchilada sauce than i need (itll evaporate and leave behind good flavor). if there is room i will also throw in some of those bones i took the meat off of.  cook it in the oven at 300º till the meat is easily shredded with a fork.  ill keep checking it every 45-60 minutes and add more enchilada sauce as it evaporates, to keep the liquid level to my liking.  when its tender enough to shred, i take the lid off to let it evaporate off (again to my liking) and when that happens, take it all out and shred it up. 

and there ya go, the best taco/enchilada meat known to man, there will be no sign of sinew, tendons or silverskin since all of that will just melt and become part of the liquid in the pot.  last step is to let it cool and vacuum seal it in 1lb portions and stuff the freezer

hopefully all of that made sense

That sounds delicious.   

[Pudelguy]

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.

  This! Served on mashed potatoes. 

[OutHouse]

I'm kinda surprised so many responses are to grind arguably the best cut on a hoofed animal. A few months ago we did shank stew with some impressively large shanks from my dad's buck and it was second to none in my opinion.

[mburrows]

Used to grind shanks until I actually tried braising them. Osso bucco is also really good. I'll never grind another shank.

[Pete112288]

Braise it, hands down. There are times when I still grind them if they are real small. Otherwise, braise it whole, bone in.
Pulled meat sandwiches are my go to. Or just put it over mashed potatoes with gravy made from the leftover liquid.
One of my favorites is to braise it with a lot of citrus notes for street tacos with fresh pico. The wife really likes that one.
There have been quite a few people that have been shy of trying game meat, esp with my last bear. They ended up destroying the BBQ pulled sandwiches. I like em with a thin spread of horseradish on the bun.
Shanks have turned into my #1 hands down, no question, favorite cut of any animal I have had.

[mossback91]

Cure em for soups!

[jrebel]

Cure em for soups!

We need more!!! 

How are you curing them?  Sounds delicious….

[mossback91]

Cure em for soups!

We need more!!! 

How are you curing them?  Sounds delicious….

https://www.themeateater.com/cook/recipes/smoked-venison-ham-hocks-recipe

a lot like this. A long brine followed by a good smoke. Make any soup you’d normally use ham hocks for

[Pete112288]

Birria

[Platensek-po]

Just pulled 3 shanks out of the slow cooker, pulled it apart and made tacos out of it. Delicious