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Leftover shank meat from stock

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purpleceline Sep 4, 2011 11:58 PM

I made an incredibly rich stock (Paul Bertolli's) with excellent beef neck and foreshank meat, and I'd like to do something with the leftover meat - it still has lots of flavor, even if it's a bit dry. I was thinking a tomato sauce would combat the dryness - any other ideas?

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  1. monavano RE: purpleceline Sep 5, 2011 10:06 AM

    Tacos or burritos. Your idea is great too.

    1. todao RE: purpleceline Sep 5, 2011 02:30 PM

      monavano has some good ideas. You might also want to consider preparing a typical spaghetti sauce (sans meat) and adding the leftover shank meat to that. Serve over pasta, mashed or baked potato, corn bread biscuits, etc.

      1. The Professor RE: purpleceline Sep 5, 2011 03:04 PM

        When I was a kid, my Dad's favorite thing was to have the meat with some picalily or chow-chow relish.
        I _was_ certainly tasty that way.

        1. mrbigshotno.1 RE: purpleceline Sep 5, 2011 06:08 PM

          It wouldn't last, I'd pick it and eat it as soon as it was cool enough to touch.

          1. k
            katecm RE: purpleceline Sep 6, 2011 09:51 AM

            Shred it, mix in some scallions, ginger, hoisin sauce and sriracha, then use it as filling for filo cigars or spring rolls.

            1. p
              purpleceline RE: purpleceline Sep 12, 2011 10:35 PM

              Thanks! What tasty ideas.

              I ended up doing this;
              shell fresh black-eyed peas, boil & drain
              saute chopped onion until golden, add cumin, coriander & cayenne
              add chopped heirloom tomatoes, garlic, spinach
              add shredded meat and stock, cook until blended and stock is mostly absorbed

              it was delicious! there is lots leftover so I will experiment with your suggestions :)

              1. lunchbox RE: purpleceline Sep 12, 2011 11:16 PM

                Late to the party: My Fiance found a great recipe in a Gourmet Magazine from the 80s-
                Simmer the shanks in tomato sauce until tender, remove the shanks and pick the meat- bring the tomato sauce back to a simmer, add the meat in with half a cup of dry white wine, a handful of chopped oregano, a bit of crushed garlic, a cup of orzo (prepare separately, then add in al dente) and a pile of crumbled feta. Super yummy!

                1. monavano RE: purpleceline Sep 13, 2011 07:31 AM

                  I braised shanks and tails and picked the meat off (the next day) and added back to my osso bucco-type braise and served over cheddar rosemary polenta. A little went a long way!

                   
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