Two meat related leftover food questions.

[randomness]

Question 1:

I have large bones from the leftovers from two restaurant dishes.

One is a lamb shank from a Greek place.

The other is the large bone from a pork butt, made by a Chinese place.

After stalling for a few days and leaving them in the fridge in the styrofoam containers they came home in I've wrapped them up in foil and put them in the freezer.

I am now wondering if they will work in a soup or stew base, together or separately. (Together, it would be some kind of hunter's stew, with a variety of meats and possibly some sausage.) If so, how would it be best to use them?

Question 2:

I have some of the remaining fat and skin stripped from the pork butt that I would like to prepare in some way, mostly as a snack. I suppose I could fry them up and serve them with something else.

How would it be best to use these?

Comments

[apintrix.livejournal.com]

You still roast them; it adds complexity to the flavor of the stock. (Unless they're already all browned, I guess.) This is something my mom does with leftover bones from bone-in roasts.

You're welcome!