When processing deer, deer shanks are often tossed aside. This sinewy cut can make it hard to grind and chewy if not cooked properly. But venison shanks can be tender and tasty if they are handled and cooked the right way (hint: low and slow is key).
From Field to Plates wild game chef Jeremiah Doughty shows how to cut a deer away from its shanks. Check out the video below for the full details.
After butchering your deer and saving the deer shank, check out our shank recipes:Recipe: Braised Venison Shanks
I will let it hang loose, and then you will take your knife and run it along this bone. Separating this. You will see that knuckle moves quite far if you bend it once you start to separate. Youll be able to feel with your finger where that knuckle is.
Jeremiah: Once you find out where that knuckle is youre going to come right in here. A lot of guys use saws and other things to try and break this off. For me, it’s fun to figure out where that bone is. That’s the top bone, the ball bone (the hinge). ) Just come right into it and cut each side where the tendons are. Youll be able to see it come in there.
Jeremiah: Then you’ll cut that tendon right here at the top.
Jeremiah: Then youre going to want to break this – right here in between. It’s just a matter of making a nice, clean, straight down cut after you break the tendon that holds the two bones together.
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Venison shanks offer some of the most flavorful and gelatinous meat on a deer. However their awkward shape and abundance of connective tissue means they require special attention when butchering. With the right technique you can transform these underappreciated cuts into culinary delicacies.
In this complete guide, we’ll cover how to remove, trim, and cut venison shanks to unlock their full potential, whether cooking whole or portioning for stews. Let’s dive in!
An Overview of Venison Shanks
The shanks are the lower parts of a deer’s legs, which are the same as the foreshanks and hindshanks:
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Foreshanks – The forelegs between the knee and ankle joint.
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Hindshanks – The back legs between the hock and ankle joint.
Key attributes:
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Well-exercised, with abundant connective tissue.
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Rich in collagen, which converts to gelatin when cooked slowly.
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Require moist cooking methods to break down toughness.
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Excellent for braises, stews, soups.
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Can be left whole or cut into cross-sections.
With proper technique, these inexpensive cuts become meltingly tender and full of depth. Now let’s look at how to remove and trim them after the initial breakdown.
Removing the Foreshank
After removing the front shoulders, it’s time to detach the foreshanks. Follow these steps:
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Find the “elbow” joint and cut above it to expose the bones.
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Carefully slice around the joint, freeing the shank muscles from the shoulder.
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Twist and cut remaining connective tissue to fully detach the shank.
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Flip over and complete separating from the underside.
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Remove any remaining meat from shoulder to include with shank.
The foreshank should now be cleanly removed. Trim away any loose pieces of meat, silver skin or excess fat.
Removing the Hindshank
The hindshank requires navigating around the large hamstring:
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Slice through the fascia covering the shank and hamstring.
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Detach the hamstring first by cutting through it above the hock.
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Find the knee joint and repeat the process of cutting around it.
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Twist and tension the joint to cut remaining connective tissue.
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Remove the wedge of meat above the hock with the shank.
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Trim and clean as needed.
With practice, removing shanks gets fast and easy. They lift off in one whole piece.
Trimming and Cleaning
Once removed, trim shanks with these guidelines:
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Remove any loose meat or excessive silver skin.
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Leave some silver skin and exterior fat for moisture.
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Clean residual hair, dirt, blood clots.
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Remove the thin ankle bone if desired.
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Leave thick joint connective tissue intact for collagen.
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Portion into pieces before or after trimming.
Well-trimmed shanks have modest exterior fat and clean, white joints.
Cutting Shanks for Osso Buco
A classic preparation is osso buco, where shanks are cut into cross-sections. Follow these steps:
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Use a knife to divide the meat into 1-2 inch segments.
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Leave joints intact; just cut the meat.
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Use a saw to cut across the exposed joints.
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Clean saw dust and fragments thoroughly.
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Tie cooking twine around each piece to hold shape.
The result is presentation-worthy medallions with exposed marrow.
Slicing Shanks for Stews
For stews, slice shanks lengthwise into 1-inch pieces:
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Lay whole shank flat on cutting board.
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With a sharp knife, slice down along the bone and muscle seams.
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Keep slices as uniform as possible.
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Leave fatty areas and silver skin intact.
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Cut the meaty hamstring wedge into chunks as well.
This exposes more surface area for tenderness and bite-sized stew morsels.
Shank Portioning Guidelines
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For osso buco, cut cross-sections about 1-2 inches thick.
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For stews, slice lengthwise into 1-inch strips.
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Leave whole for roasts or soup bones.
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Use a saw for cutting bones; knife for meat.
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Save ankle bones for stock.
Follow desired recipes, but these general guidelines yield great results.
Best Cooking Methods for Venison Shanks
To transform the collagen into succulent gelatin, Always use moist-heat cooking:
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Braising – Brown then simmer in flavorful liquid for 2-3 hours.
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Stewing – Similar to braising but with smaller pieces.
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Soup/Stock – Simmer bones and meat for 4+ hours.
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Slow Roasting – Cook low and slow at 225-250°F until fork tender.
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Pressure Cooking – Achieves braised tenderness in 1 hour.
Low, gentle heat gives connective tissue time to break down. The results are incredible.
Top Recipe Ideas for Venison Shanks
Here are some excellent ways to use these flavorful cuts:
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Osso Buco – The Italian classic! Braised cross-sections with gremolata.
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Venison Stew – Classic stew with carrots, potatoes, celery.
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Shank Bone Broth – Simmer bones for rich, gelatinous stock.
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Braised Shanks – With red wine, herbs, vegetables.
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Stroganoff – Sliced shanks sauteed into creamy sauce.
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Shank Chili – Cubed shank meat perfect for chili.
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Shank Hash – The next day, slice and pan fry with potatoes.
Get creative with seasonings, but always use moist heat!
Avoid These Mistakes When Cooking Shanks
Because venison shanks require special handling, avoid these common pitfalls:
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Skipping trimming and cleaning.
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Portioning without a plan.
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Cooking with dry heat like grilling.
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Not cooking long enough to tenderize.
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Failing to tie osso buco pieces.
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Adding too late to stews and losing flavor.
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Serving without sauce or braising liquid.
With some finesse, you’ll master cooking incredible venison shanks.
Frequently Asked Questions About Cutting Shanks
Here are answers to some common questions about preparing venison shanks:
Do I need any special tools?
A sharp knife, meat saw, and butcher’s twine are all that’s required. A bandsaw makes quicker work of it.
Should I remove all the silver skin?
Some silver skin helps retain moisture. Only remove excessive amounts.
What are some other names for shanks?
Foreshank = front shank, foreleg. Hindshank = back shank, hind leg.
Can I leave the bone in?
Absolutely! Bones contribute flavor and collagen. Debone only if preferred.
What do I do with the ankle bones?
These small bones can go in the stock pot or be reserved for dog treats.
Key Takeaways on Cutting Venison Shanks
Here’s a quick summary of tips for success:
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Shanks require special butchering due to abundant connective tissue.
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Let your desired use guide how you trim and portion the cuts.
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Always cook low and slow with moist heat to break down collagen.
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Osso buco and stew are classic, elegant preparations.
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With good technique, these inexpensive cuts shine.
Make the most of the entire deer by giving venison shanks their proper due. They offer hidden potential for spectacular flavor and texture.
