One of the most under-utilized cuts of meat, the shank. For this cook we first seasoned a large rear shank from a Black Bear with Salt, Pepper, Garlic Powder & Rosemary Powder. Then smoked in our Camp Chef smoker at 375 for 2.5hrs. We then placed the shank into a deep roasting tray and added about 8 Cups of Beef Stock, then covered tightly with a double layer of foil and continued to cook for 2-2.5hrs. The beef stock braises the meat, breaking down all the though bits. After the shank is cooked, tender but still holding on the bone, we reduced the left over beef stock to make a gravy and served the bear shank with some mashed potatoes.
A meal fit for a king!
How do you like to cook your bear?
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