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  1. #1
    Join Date
    Dec 2010
    Location
    Bismarck, ND
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    1,099

    Default What to do with leg shanks?

    What do you guys do with leg shanks? My dad always used to throw them in the garbage but that's not me. In the past I've done a few different things. I've meticulously cut out the meat from the sinew (way too damn much time). Other times I've just cut it into chunks and thrown in it in the grinder (not real crazy about). This year I'm saving some and am going to try putting them in the crockpot or use a recipe. What say you?

  2. #2
    Join Date
    Mar 2015
    Location
    Lewistown, MT
    Posts
    380

    Default

    They’re pretty tasty. Hank Shaw has some good recipes

  3. #3
    Join Date
    Nov 2014
    Location
    Almost North Dakota, not quite Canada
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    736

    Default

    I braise them...agree that Hank Shaw has some good recipes. All that connective tissue melts and the meat gets really tender. A lot less work than cutting them up. You could also saw them in cross sections for osso bucco. I have not tried that yet, but itís on the list.

  4. #4
    Join Date
    Dec 2012
    Location
    Newhartford Iowa
    Posts
    2,340

    Default

    I put them in the crock pot then pull all the meat off. Mix with bbq sauce and make sandwiches.

  5. #5
    Join Date
    Nov 2009
    Location
    South East Colorado
    Posts
    7,839

    Default

    I beat my kids with them
    I'm an addict...archery, rifles, shotguns, handguns, muzzleloaders, hunting, fishing, fly fishing..and I don't want rehab

    CWEH...Colorado's Worst Elk Hunter 2007-2017 (but I'm still damned sexy) 10 years of consistency!!

  6. #6
    Join Date
    Dec 2010
    Location
    Bozeman, MT
    Posts
    4,053

    Default

    Google "montana outdoors deer shanks" for a bunch of Tom Dickson recipes.

    The sinews in slow cooked shank turn gooey and I don't like the end result as much as simply frying the shank chunks. I discovered how good they are when I sampled some stew meat I was browning: Remove the really thick sinews and cut the remaining pieces into chunks. Roll the chunks in flour and brown them until medium rare. Sprinkle some salt on them and eat. If you don't think they are awesome try more salt. If you still don't like them you are either very weird or you cooked them too much. If that is the case continue on with any recipe that calls for browning stew meat. They are very flavorful in a redneck sort of way and the sinews that are left are short enough that they eat about the same as a chicken gizzard. Shanks from a young deer are especially good.
    "Fletcher, there's an old saying: To the victors belong the spoils."
    "There's another old saying Senator, don't piss down my back and tell me it's raining."

  7. #7

    Default

    I stick the shank meat in the crock pot with some beef stock for at least 8 hours. In the final hour or two of cooking, throw in carrots and potatoes. I hardly trim them at all. The connective tissue/silver skin just dissolves, making for some pretty robust stew. Thicken it with flour or corn starch to make gravy for stroganoff. Shank meat is WAY underrated.

  8. #8

    Default

    They are way better for stew than the good steak meat.

  9. #9

    Default

    Quote Originally Posted by duckhunt View Post
    I put them in the crock pot then pull all the meat off. Mix with bbq sauce and make sandwiches.
    Almost same as me, cook in slow cooker for 4-5 hours, then i shred the meat, mix with bbq sauce, stick in burger bun with melted cheese, yum!
    Cheers
    Richard
    That's what the actress said to the bishop

  10. #10

    Default

    Quote Originally Posted by Hunting Wife View Post
    I braise them...agree that Hank Shaw has some good recipes. All that connective tissue melts and the meat gets really tender. A lot less work than cutting them up. You could also saw them in cross sections for osso bucco. I have not tried that yet, but itís on the list.
    I cook them as osso bucco. I only do elk and antelope because the tallow and marrow from deer is NASTY.
    I season them with salt and pepper, dust with flour and then give them a good browning. Then either put them in a crock pot or a dutch oven with some wine or beer and a can of diced tomatoes. Simmer them for 5-6 hours then add carrots, fresh mushrooms, celery and simmer til carrots and celery are tender. Thicken sauce with a cornstarch slurry. I like to serve over mashed potatoes or rice.
    The meat is fall apart tender and delicious. You could serve it to guests who would swear it is the best veal osso bucco they ever had.
    These are some pics of antelope shank I cut off the bone. I cooked it the same way as shank on the bone. I will say the antelope took quite a bit longer to get tender but it was delicious.
    Name:  DSCN0513.jpg
Views: 225
Size:  70.1 KB
    Last edited by Gr8bawana; 01-11-2018 at 05:09 PM.
    When all the trees have been cut down, when all the animals have been hunted, when all the waters are polluted, when all the air is unsafe to breathe, only then will you discover you cannot eat money.

    Cree Prophecy

  11. Default

    Two words. Osso Bucco.

  12. Default

    Nah, I can't stick with just two words. I make my own version of Osso Bucco. Sometimes I don't cut them and just slow roast the shanks, but my flavoring remains the same. Liberal portions of red wine (whatever is cheap) liberal amounts of beef broth or beef bullion. Garlic cloves, a whole chopped onion, rough cut celery, carrots, two rough chopped jalapenos seeds in or out dependent on how spicy you like it.

    Slooooow cook @ 225 in the oven overnight or for at least 8 hours. Serve meat and veggies over garlic mashed potatoes. I haven't burgered shanks for the last two years. Don't think I ever will again.

  13. #13

    Default

    Quote Originally Posted by Gerald Martin View Post
    Two words. Osso Bucco.
    Yep. This is good. mtmuley

  14. Default

    Osso bucco

  15. #15
    Join Date
    Dec 2010
    Location
    Bismarck, ND
    Posts
    1,099

    Default

    Thanks fellas! Glad I've been freezing them separate and I won't throw them in the grinder. Looking forward to trying a few of the ideas here.

  16. #16
    Join Date
    Jan 2012
    Location
    Eastern Idaho
    Posts
    342

    Default

    Like others have said, osso bucco. But lately I've been braising them and using the meat for tacos. The shanks are usually used first in my house because the wife and kids love them in tacos.

  17. #17

    Default

    +1 on the Hank Shaw recipes. my favorite so far is the tagine recipe.

  18. #18
    Join Date
    Nov 2015
    Location
    Pueblo West, Colorado
    Posts
    647

    Default

    Osso Bucco, Steve Rinella has a good recipe as well...

  19. #19

    Default

    I just grind mine for burger,,quick and easy

  20. #20

    Default

    Tacos all the way. Hank Shaws recipe for Barbacoa mostly.
    Elitist Hunter

    "Never let schooling [work] get in the way of your education" - Mark Twain

  21. Default

    Quote Originally Posted by LuketheDog View Post
    Osso Bucco, Steve Rinella has a good recipe as well...
    Tried this recipe for the first time recently, was shocked how the shanks have such a deep flavor and how tender they are. It was a winner in our household.

  22. Default

    We crockpot whitetail shanks in my house. Same thing as any stew. Add your carrots, potatoes and what have you’s and let her cook. My wife says it’s one of her favorite meals.

  23. #23

    Default

    Unless its elk it becomes course grind for dog, elk become burger i just try to grind twice. All the recipes above are great but even better with better cuts of meat. Dogfood and tags both arent cheap so dont waste anything but to me my dog eating aint wasting.

    Chris

  24. #24

    Default

    Slow cook or braize.
    Hanks recipes are good. His & mine...lol
    Have not bothered to grind them myself for years. Last year I had butcher put them in grind on an elk I had done.
    But I have some in my freezer ready to go. Disked & boned,both.

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