Out of the Meat Eater cookbook. We had it on tortilla's and it was bloody good eats. The shanks were from a red deer.

That looks very delicious, I have his book too, some really good recipes in those pages.

Pete

This ones a bloody cracker.

I have to get that book.

I have bandsawed the shanks into 2" - 50mm pieces and done that same recipe with them. You might need to string-tie some of the pieces to keep them on the bone , but releasing the marrow into the mixture makes a big differance .

As does diced bacon in the mix... ;-)

Good tip Muzza. Bacon makes EVERYTHING better as does marrow. We shredded the meat for the tortilla's. Going to try it with lamb necks as well.