A friend of mine gave me a shank yesterday and I'm looking for some ideas on how to cook it. My first thought was to braise it with beef stock, red wine and aromatics in a Dutch oven at 275-300 for 3-4 hours. Also though about smoking it for an hour or two then braising it in the oven to finish. Looking forward to all of your suggestions!
-Fritz
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Ahhhh, the venison shank. So under appreciated! Typically, if it is boned out, I add it to my grind pile. That said, I absolutely love Steven Rinella’s shank recipes. One of his favorite preparations is Osso Bucco. He also has a great braised shank in adobada recipe. I think his recipe is for whole bone in shank, but I don’t see why you couldn’t do it with a boneless shank. You can check out the recipe video here. https://www.themeateater.com/watch/6...adobada-recipe
in my opinion, the best preparation for shank is probably braising. I haven’t tried smoking it, but I’m not sure how it would turn out. It can be a tough cut and is very lean.
RickyBobby thanks for the input! I've braised ox tails, short ribs and other cuts so leaning towards that. Might smoke it just for a kiss of flavor then let the braising take care of breaking it down. We shall see!
(Great video BTW)
Last edited by Hulagn1971; January 18, 2021, 04:08 PM.
I like to take venison roasts, marinade them in the cabernet marinade I use for tri-tip. (I'm sure I've posted somewhere else here), and then put it all in the crock pot for 6ish hours.
You could probably smoke it first (to like 120-130 ish) and then put in the slow cooker if you wanted to add extra steps, and some smoke flavor.
Comment