• The SH Membership has gone live. Only SH Members have access to post in the classifieds. All members can view the classifieds. Starting in 2020 only SH Members will be admitted to the annual hunting contest. Current members will need to follow these steps to upgrade: 1. Click on your username 2. Click on Account upgrades 3. Choose SH Member and purchase.
  • We've been working hard the past few weeks to come up with some big changes to our vendor policies to meet the changing needs of our community. Please see the new vendor rules here: Vendor Access Area Rules

Shanks for Nothing

Wapitimike

New Member
Joined
Dec 20, 2019
Messages
1
I use shanks for osso bucco most ofbthe time but for bears and large whitetail bucks that I don't want to use a bone saw on I braise the shanks.

Lightly flour and sear, brown in a hot skillet with olive oil or bacon grease. Pull off and place in a roasting pain with a lid. I then cook a chopped onion, green pepper and a couple celery stalks in the remaining oil. Add garlic, a couple tablespoons of chopped for a minute. Lastly I add a cup of red wine to deglaze the pan for a minute then pour all on top of the shanks, 2 usually, sometimes just 1 if its a nice one. I set my oven to 300 and add enough stock to cover the shank 3/4 of the way. Lid goes on and the pan in the oven for 4 hours. Halfway through I flip the shank and baste it well with liquid. It will fall off the bone and the collagen will liquify into a succulent gravy. Serve with a starch, a heavy beer or red wine and a crusty bread. Bam! Here I did a combo of osso bucco and shank. I fed 8 guys.IMG_20191114_130723_294.jpg
 
Back
Top