Front shanks get cut at the joints. I release some of the silver skin, leave connective tissue to keep it on the bone.
Wifey, puts a shank in a Dutch Oven with a broth concoction of meat bouillon, seasonings, water and red wine.
She slow cooks the shanks for 5-6 hours in the broth. When done, the meat is tender and almost coming off the bone.
Boil up some Russet potatoes,,,use some of the shank broth to make gravy...Enjoy!
To me, the meat tastes just like a beef roast.
Way easier than peeling all the silver skin and connective tissue for just grind. Plus, tastes amazing.
Slow cook them elk legs....You won’t want do them any other way.
😎
Yes Mark !!!
We do similar for deer shanks.
Eat dem sumbitches all day long !
We do shanks, not osso buco - brown up the shanks & go low & slow in the crock pot for 8+ hours with stock/wine/herbs & veges at the end.
Never had any complaints.
Lots of clean plates !