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Glad to see there's someone else who sees the gold in them thar shanks! Great in traditional osso buco, but my favorite is making roasted bone venison stock. Leave the shanks on, and when they fall off the bone the stock is ready. Take off the shank meat, vacuum pack, and freeze for later use in stews, chili, pot roast, etc. The meat is killer in a savory bread pudding with leeks and cherry mostarda.

Great video and great family ya got there!
 

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Funny you mention this lodge lounger......that is exactly what my son did with them. He likes to make stock from everything we kill to eat. Thank you for watching and the comment!
 

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All that tough connective tissue in both front and rear dissolves and they fall off the bone. Great flavor, and you can suck that marrow right outta the bones.
 

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Struggled with shanks until i discovered osso bucco. Now it’s my favorite cut. Slow and low with the holy trinity, tomatoes, red wine, stock. Amazing!


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