Today I am braising some shanks from a buck I shot awhile ago. I will be using this meat for Mexican style recipes and think I will start with some nachos for dinner. I'll freeze some and use it for chili another day.

Anyone else use shanks or do you discard them?

Ann, Taco's and Oso Buck

Everything I have read says low and slow.
Many say they make the best eating of any part of the deer.
Cabela's or Bass Pro affiliated cook on youtube has a recipe to make shanks the main attraction, but should provide the base meat for your purposes also.

Seems like treating them like Lambs shanks should be appropriate too.

Yup, low and slow. The meat really smells good when walking inside the house.

Definitely osso bucco! Low and slow until it separates from the bone. Served on a bed of Italian rice with sprigs of Rosemary. Grilled asparagus on the side. New York raspberry cheesecake for dessert.

Sounds good. I used to do boneless roasts when I butchered my own deer, but shanks sound even better.

I like to freeze the shanks down then push them through my bandsaw to cut into 1 1/2" long sections. Exposes the bone marrow and adds immensely to the flavour when you slow cook them.

quote:

Originally posted by muzza:
I like to freeze the shanks down then push them through my bandsaw to cut into 1 1/2" long sections. Exposes the bone marrow and adds immensely to the flavour when you slow cook them.

Yes, I do the same and that was the case with this cook off. I was not disappointed with the result.

My dog likes shanks, but only if cooked..I don't bother with deer shanks or rib cages, the rest I will eat and enjoy..