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

 

[LongWayAround]

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

Shanksgiving Dinner

I prepped some oso bucco for our camp/hotel Thanksgiving dinner. We will be hunting Colorado's fourth rifle season and I wanted something both hearty and easy. Step 1: Acquire a shank donor. Step 2: Prep shanks. I chopped the ends with a sawzall. Step 3. Brown the shanks. I typically use the...

rokslide.com

 

[BowBaboon]

I appreciate all the feedback here.
The elk hung for a maximum of 36 hours in a tree outside the house as I was breaking it down. The pellicle shouldn’t be terribly thick.
I’ll be purchasing a couple blades this weekend and trying it out.

Thanks!

 

[Kenn]

I would like to make it with the bone intact, but I can’t seem to get all the bone shards off using a reciprocal saw. I now filet the shanks and slice them and it’s fine, maybe not as good as with the bone, but you only have to bite into a couple of bone shards to know that a reciprocal is not a good plan.

 

[Marshfly]

I would like to make it with the bone intact, but I can’t seem to get all the bone shards off using a reciprocal saw. I now filet the shanks and slice them and it’s fine, maybe not as good as with the bone, but you only have to bite into a couple of bone shards to know that a reciprocal is not a good plan.

I had zero issues with a recip saw. You should not have bone shards. Just dust. Use a finer cut blade. Stainless blades are available on Amazon.

I did not freeze mine first. I cut the meat with a sharp knife and then cut the bone with the saw.

 

[Kenn]

I had zero issues with a recip saw. You should not have bone shards. Just dust. Use a finer cut blade. Stainless blades are available on Amazon.

I did not freeze mine first. I cut the meat with a sharp knife and then cut the bone with the saw.

I used a fine blade but couldn’t rinse all the shards. Maybe I’ll try again. How to you stabilize the bone to cut it?

 

[Ron.C]

I did osso bucco from the shanks on my last elk. Was amazing.

My wife the recommended we try it in her instapot (basically a small pressure cooker).
Was even more tender.

I'll never grind elk shank meat again.

I cut mine by hand with a fine blade bone saw, cleaned up the ends and didn't really notice any issue

 

[Marshfly]

I used a fine blade but couldn’t rinse all the shards. Maybe I’ll try again. How to you stabilize the bone to cut it?

I just held it. Might have taken two people. I can't remember. it was a year ago and I haven't shot an elk yet this year to give recent feedback. LOL.

I do remember that I definitely did not have shards. Just dust.

 

[Meknowy]

Definitely don't need to trim for osso bucco; after a few hours of braising it'll all taste delicious. When I cut shanks for this, I cut through the (unfrozen) meat with a knife, and then through the bone with a bonesaw. Next, wash off the bone dust (there shouldn't be any shards if you use a bonesaw). Dry it off well if you're going to freeze it, or straight into the pan if you're making it right away.

 

[aftriathlete]

Think I'm gonna plan on doing this for Thanksgiving with the axis shanks I just put in the freezer, thanks for the idea.

 

[mlchase]

Some good recoemmendations here....I have used a Sawzall for years and just wipe with paper towel. Bone shards are so fine they don't bother...and the yellow DeWalt paint wipes off too if you are lik eme and didn't think of the burn off or staninless blades. Don't need to trim - key to simmering shank or neck meat is that all that collagen breaks down! And I always did it fresh (aged) - knife cut the muscle, Sawzall the bone.

 

[DenimChicken]

Shank is probably my favorite cut.

I was just talking with my buddy telling him my favorite cuts are most peoples trash or grind cuts. For me it doesn't get much better than a slow cooked shank or neck roast from about any critter.

 

[copenmechanism]

Made osso bucco the other night with the deer I killed last month (notifications from this thread must have gotten into my head). Used an enameled cast iron roasting pan to sear the shank so I didn’t have to cut it, removed it, cooked down carrots, onion, and garlic in the same pan, deglazed with red wine and a bit of venison stock, then added the shank back in and covered with crushed tomatoes and some dried herbs.

Covered and let braise in the oven at 225 for about 4-5 hours. Delicious.

 

[copenmechanism]

I was just talking with my buddy telling him my favorite cuts are most peoples trash or grind cuts. For me it doesn't get much better than a slow cooked shank or neck roast from about any critter.

Couldn’t agree more. I think the bone-in neck roast might be even better than shank, to be honest.