JJ3
Well-Known Member
I think that shanks (both front and rear) may be my favorite part of the deer. I love to cook shanks. Braise them for a few hours in a dutch oven on the stove and they just fall off the bone — all of the gristle and connective tissue just melts away. I cooked a pair of shanks tonight for supper and served with a turnip risotto and sautéed spinach. Delicious.
Finished product
I started by browning the shanks for a few minutes on each side in olive oil.
Then sautéed some aromatic veggies (onion, celery, carrots, and garlic.
Added a little flour for thickening and a can of tomatoes put up from the garden, along with some broth. Then put the shanks in to braise. And added some twigs of rosemary, thyme, an oregano, and salt and pepper to taste.
They cooked on the stove for 2 hrs 45 minutes on low and they were done!
Finished product
I started by browning the shanks for a few minutes on each side in olive oil.
Then sautéed some aromatic veggies (onion, celery, carrots, and garlic.
Added a little flour for thickening and a can of tomatoes put up from the garden, along with some broth. Then put the shanks in to braise. And added some twigs of rosemary, thyme, an oregano, and salt and pepper to taste.
They cooked on the stove for 2 hrs 45 minutes on low and they were done!