Couple of years ago I watched a great looking lamb shanks recipe develop on youtube.

Now I have the shanks and can not find her posting.

Anyone have a good recipe they would share especially if it uses slow cooker for the cooking after the browning stage.

Mine will not be as good as the real thing since we can not import any venison bones into the state.

Of course that has not prevented some folks from bringing CWD into some of our counties in their own unique ways.


Would love to see some of your recipe ideas.

Thanx Ann

Will try one f the three that seems to fit my needs.
LB

They do look like pretty good recipes. I cut my shanks to fit my crock pot and let it go all day.

I start it on high and reduce it to low after the contents start to bubble and boil. Shanks are so lovely. Very good meat!

Let us know how yours turn out.

I watched Michele Eichler prepare shanks on the Outdoor Channel, I looked to see if there was a YouTube video of it, but I couldn't find it. We put the shanks in a slow cooker or Instapot with beef bouillon and a slice of onion on low and leave them in there until the meat falls off the bone. Let them cool and pull off all of the meat. We've made tacos, burritos, or with BBQ sauce we made pulled venison sandwiches. We've done this with moose, deer, elk and antelope.

I guess that "sadly" we've always de-boned and ground with the burger that we make but I'm going to try the Portuguese shank recipe next fall for sure.

I've already printed the recipe so I can make the dish properly. Too bad hunting season is so far away for me this time of year.

Zeke

Whiskey Braised Shanks. This recipe is based on elk, so adjust the portions accordingly for deer, antelope, etc. The bottle size is a fifth, my wife once forgot and used half of one of the big Costco bottles. It was still good, but oh my the cooking aroma!

Ingredients

2T cooking oil
6 elk shanks
1 onion, diced
1 carrot, diced
1 celery, diced
1 bunch Italian parsley
1/2 bottle Irish whiskey
1 bay leaf
10 peppercorns
4T tomato paste
8 thyme sprigs
1 garlic bulb

In a large deep braising pot, add oil. Saute shanks until crispy golden brown. Add onion, carrot, celery and parsley and continue to saute until well caramelized; deglaze with the whiskey. Add remaining ingredients and cover with water. When liquid is brought to a boil, place pot in 350 degree oven for five hours until meat is very soft and ready to fall off bone.

You would do well to exchange them for lamb chops,