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Thread: Venison shanks - the best cut?

  1. #1

    Venison shanks - the best cut?

    Had four shanks off a yearling red calf in the freezer that I'd been umming and aahing about what to do with. Would they not be tough?

    So, large soup pot, browned off the shanks (after trimming a couple of bones that were a bit long with my 5" rib saw!). Left for a bit after browning as I got on with the next stages.

    Softened an onion in the same pan with a bit of oil. Then 1/3 of a bottle of red wine (thats all that was in the bottle at that point). Boiled off the alcohol. Added a tablespoon of cranberry sauce, two sprigs of rosemary and a litre of good stock (I use half and half veg stock and beef).

    Back in with the shanks, up to the boil then simmered for two hours. Parnips and carrots in for the last hour and at the last a tablespoon of water and cornflour to thicken.

    The meat was falling off the bone. As tender as a tender thing, with all the unctuous soft bits that were once tough old sinews.

    Each shank is a hearty portion. With some boiled Jerseys it got the thumbs up at the table. Nummm, nummm, nummm. Real gravy-down-the-chin loveliness.

    However you like to prepare it, could shanks be the best cut of the lot?

    I can resist everything, except temptation.

  2. #2
    Will give this a go, as they normally go to the dogs!

  3. #3
    Yes quite good for all the years I was I on Reds I never tried them like bambislayer says they went to the dogs, then my grandson persuaded me to,try Sika shanks when he was keepering up by
    Fort Augustus , probably not the best cut but it's all he would give me.
    Last edited by bogtrotter; 25-05-2015 at 13:31.

  4. #4
    Give them a good 2 1/2 - 3 hours at a simmer. Really worth the effort.
    I can resist everything, except temptation.

  5. #5
    I had my first sika shank last night. Eight hours in a slow cooker on low......excellent. Will definitely have them again.


  6. #6
    Ham shank is one of my favourites .

  7. #7
    Same here. I've got a thermal cooker so just brown them off and cook as a stew. With the thermal you just bring to a simmer for 15 mins then leave in the thermal for 4-5 hours, no heat or anything required and then it's ready.
    You guys must have too much venison if you feed this to the dogs. Only thing my dos get is the ribs and back bone.

  8. #8
    Species dependant I would imagine?
    Muntjac shanks are about the same as a budgie drumstick!

  9. #9
    Quote Originally Posted by Monkey Spanker View Post
    Species dependant I would imagine?
    Muntjac shanks are about the same as a budgie drumstick!
    Roe shanks are pretty good, especially if you are boning out the rest of the leg.

  10. #10
    Well known as one of the best, if not the best, cuts for slow cooking, casseroles, stews etc.,although I have been guilty of giving some to the dog many years ago.

    If looking for something not mentioned in this thread, try sawing them into sections and cooking them osso bucco style. The contents of the bones really add something to the flavour.

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