CookIng Deer Shank??? Opinion???

[Williemo]

My wife cooks an incredible lamb shank recipe that we're looking to try with venison. I have this beautifully trimmed piece in front of me (the great story behind the harvest comes later!). Now to those who know their cuts, this is a shank with a piece of the calf still attached. Some would cut the calf up for steaks. To me, it's all part of the shank (or at least that's what I'm thinkin'). To all those cooking aficionados out there...would you cook seperate the two or tie together and cook as one dish? What's the norm or am I way overthinking this? (Funny, but it feels good to have such a small dilemma like this!!)

[bushden]

Ground meat for the lower shank and upper stew

[Rusty]

Ground meat for the lower shank and upper stew

 

 

[mikejd]

Try it you never know.

Outdoor life had a great ossobucco recipe and I would have never thought to try that with deer. I plan on giving it a try at some point.

 

And I would tie it because there is probably not enough meat on that shank for 2.

[SPEARFISH]

Google venison shank.  I use the Montana recipe.  You braise them for about 4-5 hours in a dutch oven in a wine sauce.  

 

Serve over mashed potatoes.  Excellent.

 

 I don't like to grind them, too much silver skin.

[SPEARFISH]

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0ahUKEwieqbzj3cbRAhXG0SYKHVVuDzUQFgguMAM&url=http%3A%2F%2Ffwp.mt.gov%2Fmtoutdoors%2FHTML%2Farticles%2Frecipes%2Fbraisedshanks.htm&usg=AFQjCNGEI7L5WyfRxIC4qM--d0yxsdCCxg&bvm=bv.144224172,d.eWE

[smoking gun]

ground meat.it's nothing more then hard muscle and sinew.your a bettwr man then me I can't get past the stench or slime that is in lamb that's one meat I'll starve before I consume

[Njkoren]

I want to try Steven rinella osso bucco recipie with the lower shank. But if your leaving it whole i would probably cook the calf separate or in an entirely different dish.

[DV1]

A few good ones here to try. I saved a few shanks specifically for the duck fat recipe.

 

https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=venison%20shank%20in%20duck%20confit

[jerseyhunter]

I debone the shanks before packaging. When ready I follow a regular lamb shank recipe and throw in a bone in for added flavor. Just made some last weekend.

• 2 tablespoons EVOO
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 large carrot, chopped
• Kosher salt and freshly ground black pepper
• 8 whole cloves of garlic
• 2 tablespoons tomato paste
• 4 shanks as big as you got, can always add a lamb shank for flavoring and more meat
• About 4 cups chicken broth, homemade or low-sodium canned
• 1 cup Red Wine
Directions
Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven or deep ovenproof skillet over medium heat. Brown Shanks and remove to plate. Add the onion, celery, carrot, and season with 2 teaspoons salt and pepper to taste. Cook, stirring occasionally, until the vegetables are tender and just beginning to brown, about 20 minutes. Add the garlic and tomato paste, mix well and cook until the tomato paste darkens, about 3 minutes.
Lay Shanks in a single layer, over the vegetables in the Dutch oven. Add wine and enough stock to surround but not cover the shanks and bring to a simmer. Transfer to the oven. Braise the shanks, uncovered if not browned first, turning every 30 minutes or so, until the meat is fork tender, about 2 hours. (The meat will brown during the final stages of braising.) Remove from the oven and set aside to cool for about 15 minutes to allow the fat to rise to the surface of the sauce. Transfer the meat to a plate.
Skim the fat from the surface of the braising liquid. Strain the sauce through a fine mesh strainer into a bowl, pressing down on the vegetables with a spoon to extract as much liquid as possible. Discard the vegetables. Degrease the sauce again if necessary and return to the Dutch oven. Simmer the sauce until reduced by about half. Return the shanks to the sauce, and warm gently over low heat. Taste the sauce and adjust the seasoning with salt and pepper to taste. Transfer to a warm serving dish and serve. Goes well with Roasted Root Vegetables and Mashed Potatoes.

[username]

Anyone use the shins to roast the marrow?

 

Edited January 16, 2017 by username

[jerseyhunter]

Thanks for the tip and the link.

[Buck154]

ground meat.it's nothing more then hard muscle and sinew.your a bettwr man then me I can't get past the stench or slime that is in lamb that's one meat I'll starve before I consume

I agree. It taste the same as the smell of live lamb

[smoking gun]

I agree. It taste the same as the smell of live lamb

it's the dander it has that goat piss smell I've had curry goat before that wasn't too bad but you have to wash that meat with lemon juice hence the saying smell of a old billy goat

[Zipper]

You're never too old to learn more about deer and deer hunting. I have been grinding shanks for 40 years to make chopped meat and sausage. I recently read about and talked to several people who braise venison shanks and slow cooker them. So I tried it. It is now my favorite part of the deer.

I was shocked at the rich taste and texture of the properly cooked venison shanks. All that sliver skin, and white tendons melt away and are simply delicious. Give it a chance to and I think you will be satisfied with the meal.