Removing the Shanks for the slow cooker.

In this demonstration I am removing the shanks from both the front and back legs, and cutting to size for the slow cooker. I am using our  Sharp Boning Knife and Butchers Saw

Front Leg

Using the Sharp Boning knife I firstly bend the leg and cut straight down to the knuckle.

As the knuckle opens up use your knife to cut around and separate the bones.

Continue to work the knife around the bone and cut the shank free.

Back Leg

Cut straight through the joint while bending the leg to open up the joint.

Continue cutting to separate the bones and cut the shank free.

Cutting the Shank to size.

I freeze the shank, then using a small vice (with Plastic around the jaws to protect the meat) I cut with a Butchers Saw.

Note: By freezing the shank first – it makes sawing through the meat a lot easier.

Allow the meat to defrost and its ready to cook.

Enjoy your harvest!

Next week I will show how make skinless sausages.