Leftover bones-- pork and lamb
I have a bone from a leg of lamb-- butterflied and that we will be grilling but what to do with the raw lamb leg bone?
And also a fried pork shank bone.
And some smoked ham hocks from some ham steaks.
What a luxurious haul, right?
It just seems a waste to throw out these bones but I don't know what to do with them. Anyone have any ideas or suggestions? I'll keep the bones in the fridge for another day and if I don't come up with anything, I guess I can toss them out tomorrow night.
Something's off...ham hocks comes from the shank of a hog, a ham steak comes from the thigh; it's two separate cuts.
I'd use either the fried pork shank bone or the ham hocks in a pot of braised greens, simmering the bones in water and aromatics for a couple of hours then adding a mixture of turnip, kale, mustard or other greens and cooking until tender. With a side of cornbread, this would nearly be a meal...a few potatoes in the pot would just enhance the greens. And you could eat any meat left on the bones as a bonus.
Same thing for a pot of beans or even make stock from these bones to use in a pot of smoky vegetable, potato or corn chowder.
You're right - do NOT throw them away!
Tip for freezing--it helps to wrap everything as tightly as possible and minimize the airspace (otherwise, in my experience, things get freezer burned more easily and this negatively affects the taste)
You can use a ziplock bag and close it most of the way, squeeze as much air out as possible, then finish sealing. Or you can use cellophane, but sometimes it can get caught in a nook or cranny and sort of get stuck...it will come out once it's defrosted but if you're putting frozen bones straight into a stock it will be trickier. When I do the cellophane wrap, I then put it into a ziploc bag as well. Always label your bag with the date & contents to avoid any confusion.
(or obviously a vacuum sealer is ideal if you've got one of those!)
Anything you make with the resulting stock, whether it be a stew, a soup, a sauce, etc., will taste excellent
If I had that I'd make a stock for posole or tortilla soup, but I'd save the hamhock bones for cooking some beans- almost any kind.
You can keep them in the freezer in bags until you need to use them.
I'm begging you not to throw those bones away. They're such good additions to stocks!
Freeze them now as you decide options. Either together or separately, their obvious use is for stock making. Saw or crack the lamb bone if marrow isn't exposed before making stock.
Never heard of fried pork shank. Is that a dish?
Anyway, my favorite applications for small quantites of stock (when you don't have gobs of bones) is to make a stock in a regualr saucepan (say 2 quarts in a 3-qt suacepan) and then to use it for cous-cous or risotto, both of which benefit heavily from a really solid stock but don't require the amounts one needs to make big soups and stews.
I'd consider using the lamb bones unroasted beforehand if I wanted a lighter flavor for my stock, but lots of people urge oven-browning of uncooked meat bones before making stock. I like that, too, but it's a different flavor--darker, more robust, less delicate. Same difference applies when making stock from raw chicken carcasses versus roasted chicken bones.