I got out the first shank of moose leg from the February hunt to cook yesterday. I’m guessing it was about 7 inches long and 5 inches wide. Shanks are great to eat. They just take a long time of slow cooking. I salt and peppered, braised the moose shank in olive oil, and took it out of the pot. I then put into the pot a couple diced onions, a big handful of diced garlic cloves, some diced celery, and 3 big diced carrots. When these were browned,  I put in the last of some leftover red wine, a quart of the deer stock I’d made a couple weeks ago, along with 28 oz of stewed tomatoes, rosemary and thyme. I put the shank back in the pot so it was as covered as I could get it, and brought the pot to a simmer on the cook stove, and then transferred the pot to the wood stove to simmer all day  This was at about 230 pm. I figured it would be done by 6, so I invited Gloria and Emmanuel over for dinner. By 5:30, I could see the moose would take much longer than 3.5 hours to cook, so we went for pizza instead. When I got home at 8:30, the moose meat was falling off the bone, and ready to eat. Made a note to self that the cooking time for a moose shank is about 6 hours. We can try it tonight.