Osso Bucco

[BowBaboon]

After 3 years I finally managed to kill my first elk. She was a big ol lead cow and she’s provided me and my family with an astounding amount of meat.

However, based on my experiences with other critters (deer and antelope) I decided I didn’t want to grind the shank meat due to the work of pulling silver skin out. I let the meat hang in a tree while I was working each quarter individually. I plan to use a sawzall to cut the shanks (and femurs) into small sections for use.

Should I trim the shanks of the dried exterior (after reading a couple post here I’m learning this is referred to as pellicle) of meat before cooking? Or will they be okay since they will be slow cooked for osso bucco.

Thanks in advance.

 

[Pro953]

Freeze the shank and cross cut them with a bone saw or sawsall (unless you have a band saw) in my opinion grinding shank meat is a real shame.


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[copenmechanism]

How long are you hanging? I’ve found the silver skin on the shanks protects from a lot of the serious pellicle formation, so unless this is a 3+ week age, you’ll probably be fine. Pellicle is fine to eat, anyway, just will have a more intense “dry aged” flavor since.

 

[LongWayAround]

I wouldn't bother trimming the pellicle.

For cutting them, I used my propane torch to burn the paint off a few sawzall diablo blades. I cut the bone ends off (for stock) and leave the shanks long, rather than trying to cut little disks like beef.

They're kind of a pain to cut frozen, FYI.

 

[Poser]

Which ever method you use, you'll want to clear the meat of any bone dust before cooking.
I wouldn't worry about the formed crust on the meat, shanks will usually take 7-9 hours of braising to break down so anything tough will then be edible and delicious. Shank is probably my favorite cut.

 

[Jimbee]

I've been wanting to try this. Recipes, instructions?
TIA