Should I just follow a Duck Confit recipe for technique? Just thought of this as a possibility to tenderize and add more fat, now I'm considering doing it with a pork roast too!
I've also considered braising the shank in diced tomatoes, garlic and onion.
Cooking4to, thank you for your input, I have to eat moderate protein and my spouse has different nutrition needs, so I cook meats up and then two different meals at a later date, depending on what flavor we want. Sometimes I get lucky and we want the same flavor profile. We are older and spoiled, we get what we want when we want.
gotcha, I understand better than you know, my wife is a vegan {since she was 7 years old} and me and our sons are meat eaters, so we cook 2 separate meals almost every meal, lol... I have gotten it down to a science, other HOV's {husbands of vegans} have told me I should write a cookbook because I have a ton of recipes that go both ways, so somewhere in the recipe you divide the vegan portion and add meat to the non vegan portion, like a fork in the road the single recipe turns into 2 recipes...
2 Lbs doesn't sound like much meat for the trouble, I do this often, I am an avid hunter {white tail, turkey, duck, bear. Although I never got a bear, but I still hunt them
}... So I end up with a lot of meat {sometimes, not lately} and have to get creative about how to prepare it for future meals, I used to harvest fat from the butchers not to buy oils.
I do it a little different, I get 60lbs of venison wrap and tie 60lbs of beef fat to it and low temp cook it after its all been salted... You can only make so much ven/pork sausage, jerky, and jarred stew... It works but to me its a practice for large amounts of processing... I end up with a huge ball of meat, you get all your venison cuts and layer them and wrap them and tie them with the beef fat covering all the meat on every side, inside and outside...
So after all that is done and its the size of car tire, I roll it into the smoker, no smoke, just heat and steam, 190 degrees for a few days
, a lot of work and time later, I can roll that tire into a huge container and store it almost anywhere cool, dark , and dry...
If you want to do it just to do it, than yes, dig in, I do duck all the time, its one of my favorite recipes, also duck fat is great for oil, but harder to find and not easy to get a big quantity of...