I used to let the dogs eat the shanks until I slow-cooked some (low heat, 8-10 hrs.) in the oven. The meat slid off the bone and was very tender and tasted great. Now I cook shanks and other gristly cuts in a crock pot.
You got any recipies you can share on these methods of cookery? Especially how you did the slow cooked shanks that made you a convert?
