Venison shanks - the best cut?

[rem284]

My favourite to be honest, give me the “cheaper” cuts any day. Shoulder/neck/shanks

I was the same, i used to throw the neck away but now it's my favourite. Slow cooker with vegetables, 1 pot meals

 

[Erik Hamburger]

Totally agree, the Shanks are the best cut! Absolutely delicious if cooked long and slow, so the meat will just start to come off the bone.
(But horrible if under-cooked....!)

 

[Ali]

Totally agree the shank is a fantastic cut. Cooked long and slow enough can be pulled/shredded for tacos.

 

[slider]

slow cooker for 5 or 6 hours and they will be fantastic

 

[malmick]

Fully in agreement with the osso bucco fans. I also do the same with slices of neck

 

[YoungGun]

Shanks also really good for Asian style soups if you are so inclined.

Taiwanese Beef Noodle Soup: In an Instant Pot Or on the Stove

Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro. Here's how to make it in an instant pot pressure...

thewoksoflife.com

Pho (Vietnamese Noodle Soup): Authentic Recipe! - The Woks of Life

Our pho recipe was carefully tested AND approved by a Vietnamese mom/friend who makes pho often for her family. The broth is so flavorful & freezes well!

thewoksoflife.com

 

[SikaHunter]

Spurred on by this topic I cooked 2 Sika hocks today. Browned them and then slightly cooked an onion. Added Mushrooms and Celery along with Carrots. Poured 400 ml of beef stock into a Beef bourguignon sauce and cooked in the slow cooker for 10 hours. Added some rough cut parsnips about an hour before eating. The only term to describe the taste was .....orgasmic

 

[kenbro]

Spurred on by this topic I cooked 2 Sika hocks today. Browned them and then slightly cooked an onion. Added Mushrooms and Celery along with Carrots. Poured 400 ml of beef stock into a Beef bourguignon sauce and cooked in the slow cooker for 10 hours. Added some rough cut parsnips about an hour before eating. The only term to describe the taste was .....orgasmic

Did your wifey enjoy it too?

Ken.

 

[Gameking]

Veal Osso Bucco

 

[Dengie Boy]

Absolutely love them! Might have to have a rummage in the bottom of the freezer…..
Got me taste buds going!

 

[SikaHunter]

Did your wifey enjoy it too?

Ken.

Loved it so much I had to fight her for the last bowl

 

[Fowler1990]

Made this again at the weekend, only in a slow oven. Two carrots roughly chopped, three whole shallots, glass of dry red wine, half pint of stock (I used chicken). Two shanks and two wee foreleg ‘shanks?’.
All into an ovenproof dish, well sealed in foil. 4 hours at 130C.
When done, drained off the juices snd left meat to rest while I got the veg and spuds done. Drained juices reduced, bit of salt and cornflour to thicken up.
Meat flaked off bones using two spoons.
Gravy added to flaked meat, and the roasted carrots/ shallots. Quick stir and plated up.
Reminded me just how awesome a thing slow cooked roe shanks are!!!
Clean plates all round.

Pretty much the same process, 2 hours at 140, stock pot things either beef or lamb depending on what I want it to resemble. A fine cut when treated right.
Shoulders get much the same treatment low and slow untill falling apart. Good substitute for beef ragu and mince in lasange

 

[243varmint]

Neck cut into rounds are fantastic slow cooked. Same as 'scragg end' of lamb. Low and slow. Best cuts

 

[VSS]

Good substitute for beef ragu and mince in lasange

Let's get this the right way around, shall we?
Beef can, at times, be used as a poor substitute for venison in lasagne etc if you're unfortunate enough to be out of stock of the latter!