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Venison Osso Bucco

Throwing away a shank should be criminal. I am actually slow cooking shank as we speak (well, my oven is.) I'll post a few pics and recipe tomorrow in a new thread, but it's my go-to slow cooking for any deer roast. 190 degrees for 22-26 hours in a red wine and water braise with some mushrooms and veggies. It will change your life.
 
What do people think of cooking the shanks whole? Have some in the freezer (thanks to this thread) but have not taken a sawzall to them to get those smaller size portions.
 
sureshotscott said:
What do people think of cooking the shanks whole? Have some in the freezer (thanks to this thread) but have not taken a sawzall to them to get those smaller size portions.
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The shanks and shins have become my favorite roasts. I sear them in a cast iron skillet then add them to a crockpot with peppers and onions (or other vegetables of your choice), cover them in beef broth and a little red wine that I use to de-glaze the skillet, and then braise them until the meat falls of the bones. It might be my favorite venison dish.

I want to try an osso bucco recipe but, my lack of a good bone saw and my usual lack of time has me resort to braising them whole.
 
sureshotscott said:
What do people think of cooking the shanks whole? Have some in the freezer (thanks to this thread) but have not taken a sawzall to them to get those smaller size portions.
Click to expand...
That’s how mine are cooking right now. I just separate them from the humerus when I have the deer hanging and that’s how they get sealed and frozen
 
Bama_Xander said:
I still feel the guilt and shame of years of shank disrespect. As a young kid, my uncles who taught me to hunt, just chunked them as inedible trash or gave them to the dogs. So for a long period of time, I did the same. I have been converted and seek to share the love of shanks for all who will hear.
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You have gotten me interested and I'm guilty of shank disrespect going back a long way the next deer I'm going to try it thanks for sharing
 
sureshotscott said:
What do people think of cooking the shanks whole? Have some in the freezer (thanks to this thread) but have not taken a sawzall to them to get those smaller size portions.
Click to expand...
i cook them whole if they fit my pot. Otherwise i cut them in half.
I just tried my first pulled venison recipe with the neck meat. It was/is delicious. I am happy i dont have to trim the neck meat anymore either. Same principle,cook it low and slow and it falls apart.
 
Braised shanks (and bone-in front shoulder too for that matter) are by FAR my favorite cuts from a deer. Braised in a Dutch oven for 3-4 hours results in fall off the bone, tender meat flavored with silky “meat butter”. No joke when I say I’d gladly trade every other cut of meat (blackstrap, tenderloin, roasts, etc) for braised shanks.

Emrah


Sent from my iPhone using Tapatalk
 
emrah.oruc.7 said:
Braised shanks (and bone-in front shoulder too for that matter) are by FAR my favorite cuts from a deer. Braised in a Dutch oven for 3-4 hours results in fall off the bone, tender meat flavored with silky “meat butter”. No joke when I say I’d gladly trade every other cut of meat (blackstrap, tenderloin, roasts, etc) for braised shanks.

Emrah


Sent from my iPhone using Tapatalk
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I've been telling friends and family this for years. And I've actually capitalized on it! I just had my dad drop off 2 front shoulders from a deer he shot. I'm now patiently awaiting red wine braised venison shank for dinner tomorrow night! Suckers!
 
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So true brother.
GCTerpfan said:
The shanks and shins have become my favorite roasts. I sear them in a cast iron skillet then add them to a crockpot with peppers and onions (or other vegetables of your choice), cover them in beef broth and a little red wine that I use to de-glaze the skillet, and then braise them until the meat falls of the bones. It might be my favorite venison dish.

I want to try an osso bucco recipe but, my lack of a good bone saw and my usual lack of time has me resort to braising them whole.
Click to expand...
I just use my hack saw. Make sure you have a clean blade. Cut the meat with your kitchen knife then saw the bone with the hack saw.
 
sureshotscott said:
What do people think of cooking the shanks whole? Have some in the freezer (thanks to this thread) but have not taken a sawzall to them to get those smaller size portions.
Click to expand...
They are good either way. The cut makes for a cool presentation. Also if cut in half you do expose the marrow and that stuff is magical meat butter goodness. Supposed to be nutritious as well.
 
Bama_Xander said:
They are good either way. The cut makes for a cool presentation. Also if cut in half you do expose the marrow and that stuff is magical meat butter goodness. Supposed to be nutritious as well.
Click to expand...
Thanks. Maybe a good middle ground solution since "presentation" isn't a real high priority, is to make a single cut on a frozen shank.
 
I’m excited to read all this as it is brand new to me! I’ve been cutting the meat off and grinding the shanks for years. But I shot a doe yesterday and now I’ve got four shanks waiting for me to pick a recipe. Thanks fellas!
 
sureshotscott said:
Thanks. Maybe a good middle ground solution since "presentation" isn't a real high priority, is to make a single cut on a frozen shank.
Click to expand...
Presentation isn’t everything but a phrase I use a lot is “your first bite is with your eyes”. There is something about a well dressed plate or garnished drink that seems to make it taste just a bit better.
 
My first attempt scores about an 8 on flavor and a 5 on presentation. I don’t have a blade for my bone saw, so I used a hacksaw. Oh boy. That was a chore. I broke 3 cheap hacksaw blades and had blue paint rub off on the bone.
Here’s 3 questions for the experienced ones:
1. Do you put the shank in a vise or something to hold it while you saw it?
2. What about using a sliding compound mitre saw with a fine toothed blade? I’m not sure if I could clamp the shank down well enough to be safe or not. But I love the thought of using that powerful saw...
3. How do you get the marrow out of the bone if you have longer cut shanks?
 
PastorKen said:
My first attempt scores about an 8 on flavor and a 5 on presentation. I don’t have a blade for my bone saw, so I used a hacksaw. Oh boy. That was a chore. I broke 3 cheap hacksaw blades and had blue paint rub off on the bone.
Here’s 3 questions for the experienced ones:
1. Do you put the shank in a vise or something to hold it while you saw it?
2. What about using a sliding compound mitre saw with a fine toothed blade? I’m not sure if I could clamp the shank down well enough to be safe or not. But I love the thought of using that powerful saw...
3. How do you get the marrow out of the bone if you have longer cut shanks?
Click to expand...

Here is what I do. I take my shanks and cut through the meat and then I use a wyoming bone saw that my father in law bought me. What would also work is using food grade saw zaw blades. If using a hand bone saw, make sure you cut the meat through and take it slow. I cut my bones in about 2-4" sections. Makes it easier to hold onto. For the bone marrow, I let the pressure cooker push all the nutrients into the soup base and cooks it into richness.
 
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