i know most hunters throw the shank to the dogs or in the grind because its inedible, but you were left out of the memo. I've been making Greek style deer shank for yrs,but a friend suggested barbacoa so here it is...BTW this was excellent! A little apple cider vinegar(to tenderize)salt, pepper, garlic, cumin, mex oregano and chipotele adobo to cover shank...let marinate overnight...the next day add to slow cooker on low and add beef stock about 2 inches and sliced onions and jalapenos, if you like it spicy. At 8 hrs this was the best barbacoa I've had in a long long time and eating in oak cliff for 20 yrs says alot