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That’s intresting to say the least ! I usually trim the shank meat off and it goes in the bags that are to be ground up later .
Yeah that's a waste of a great piece of meat meant for braising low and long and slow. The collagen and sinew and even the silverskin all melt to give it a pretty silky texture. Not as tender as veal osso bucco but I've converted more than one deer hunter into shank cookers : )
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