I am not a slow cook, stew type guy. Absolutely No gristle or chewy meat for this guy either. All that silver skin comes off, tell just meat exists. Then grind it for burger or sausage. There is so much better meat to eat, then have to slow cook it, or stew it.
I I have eaten braised shanks, as well as liver, kidneys, heart, tongue, brain. Grew up on all kinds of stuff and “ stew” and meats in slows cookers and such ( it’s not the time it takes to cook it, that’s a non issue. I just don’t like things in a slow cooker, nor a pressure cooker) It’s just not my thing. If it’s not grilled, fried, or bbq, or smoked ( sausage) I will make due with out. And yes it’s a very laborious process of removing the silver skin on shanks, reason most people don’t do it. But that little pile of meat makes damn good burger, jerky and sausages. And I would rather process them into something I like to eat. Rather then save the “ labor” because it’s hard or tedious processing it. I don’t care how long or laborious it is. Rather then cook something I really don’t favor to eat. I don’t cut, or eat roasts for same reason, I don’t care to eat them. I would much rather have a steak, burger, chili meat or sausage or jerky out of them. No matter how much more “ work” it is. When I open the package, it’s ready to cook, no trimming , no fat, no boning it out. No “boiling “ it to make it chewable. Just me, my dad loved slow cooked, and stews and such, why we ate so much of it when I was young. I know many like it that way, I am not one of them however. The pictures above, I have eaten, and I know what it’s like, it’s not great.Spoken like a guy who has never eaten braised shanks. I think it would take as long to cut all the silver skin out of a shank as it does to slow cook it, any you’d end up with a pretty sad little pile of meat scraps at the end of that laborious process.
Sent from my iPhone using Tapatalk