What Is Pork Shank? A Complete Guide to This Tasty Cut of Meat

If you’ve browsed the meat counter at your local grocery store or butcher shop, you may have come across pork shank. But what exactly is this cut of meat and how is it used? This comprehensive guide will teach you everything you need to know about pork shank, from what part of the pig it comes from to how to cook it for maximum flavor.

What Is Pork Shank?

Pork shank refers to the lower portion of a pig’s leg, specifically the front leg between the knee and ankle. It contains part of the leg bone as well as leg muscles and fat.

Other names for this cut include hock, knuckle, and ham shank. Don’t confuse it with the actual ham or upper hind leg which is higher up on the pig’s body.

When separated from the rest of the leg, pork shank is cylindrical in shape. It consists of the tibia bone surrounded by muscles, fat, and connective tissue. Pork shanks usually weigh 1-3 pounds each.

They contain a significant amount of collagen and fat interspersed through the muscular meat, which is why pork shank requires long, slow cooking to become tender.

Where on the Pig Does Pork Shank Come From?

As mentioned earlier, pork shanks come from the lower front legs of the pig. More specifically, they are cut from the area between the knee (carpus) and ankle (tarsus) joints.

Pigs have four shanks total – two front and two back. The meatier front shanks are more commonly used for food. Each shank contains a segment of the pig’s leg bone, either the tibia or fibula.

When separated from the rest of the leg, the roughly cylindrical shape of the pork shank is still apparent. You can identify it by the round bone end surrounded by fat and meat.

##Characteristics of Pork Shank

Pork shanks have some key characteristics that influence how they are cooked:

• A high collagen content which needs to be broken down through moist cooking methods.

• Abundant connective tissue and fat that must be melted to make the meat tender.

• A tough texture and leaner meat than other cuts like shoulder or belly.

• A leg bone that imparts extra flavor as the marrow cooks out.

• A tendency to be drier than other cuts, so it benefits from braising.

• A bold, meaty flavor that pairs well with strong seasonings and sauces.

Due to its composition, pork shank requires slow, moist cooking to break down the collagen and connective tissue. When cooked properly, it becomes succulent and richly flavored.

How to Cook Pork Shank

Cooking pork shank low and slow is key to bringing out its best texture and flavor. Here are some top cooking methods:

• Braising: Brown the shank then braise it in liquid for 2-3 hours until fork tender.

• Stewing: Simmer in a flavorful liquid like broth or tomato sauce for extended periods.

• Roasting: Roast at 300°F for up to 4 hours until the meat is pull-apart tender.

• Grilling: Grill over indirect heat, turning occasionally, for 1-2 hours until fully cooked.

• Smoking: Smoke at 225-250°F for up to 8 hours until the collagen melts.

• Slow cooking: Add to a slow cooker with vegetables and stock and cook on low for 7-8 hours.

Aim for an internal temperature of at least 160°F. The meat should easily pull away from the bone when fully cooked.

Tips for Cooking Pork Shank

Follow these tips for fork-tender, flavorful pork shank every time:

• Brown the shank first to develop flavor before braising or stewing.

• Use a flavorful liquid like wine, stock or tomatoes to impart more taste.

• Add vegetables like onions, carrots and celery to the braising liquid.

• Check doneness with a meat thermometer to ensure it reaches 160°F.

• Let rest 10 minutes before pulling meat off the bone for better moisture.

• Make a sauce or gravy from the delicious braising juices.

• Chill and slice any leftovers for sandwiches, salads and rice bowls.

Delicious Pork Shank Recipes

Pork shank’s rich meaty flavor pairs perfectly in recipes like these:

• Braised Pork Shanks with White Beans – Slow braise with aromatics and beans.

• Pork Shank and Sauerkraut Stew – Braise with sauerkraut and serve over mashed potatoes.

• Italian-Style Osso Buco – Braise shanks in a tomato, wine and herb sauce.

• Pork Shank Ramen – Simmer in an umami broth and use for Asian noodle soup.

• Beer-Braised Pork Shanks – Browned then braised in ale or lager for intense flavor.

• Cuban-Style Pork Shank – Season with citrus, cumin and garlic then braise.

• Smoked Pork Shanks – Rub with spices and smoke low and slow for pulled pork.

Nutrition Facts of Pork Shank

Here are some key nutrition facts per 3-ounce serving of pork shank:

• Calories: 122
• Fat: 4g
• Saturated fat: 1.5g
• Protein: 18g
• Iron: 1mg (6% DV)
• Zinc: 1.2mg (9% DV)
• B Vitamins: 5% DV

Pork shank is a good source of protein, iron, zinc and B vitamins. Opt for leaner shanks and trim excess fat before cooking.

Where to Buy Pork Shanks

You can find pork shanks in most grocery stores and butcher shops alongside other pork cuts. Look in the fresh meat department.

For best results, choose meaty shanks under 3 pounds with white fat and meat instead of grey. Ensure the cut hasn’t been previously frozen.

You may need to special order them from the butcher counter if they aren’t on display. Buying directly from a butcher will give you more size options too.

How Much Does Pork Shank Cost?

Pork shanks are relatively affordable, usually costing $2-4 per pound. They are cheaper than loin or shoulder cuts because they contain more bone, fat and connective tissue.

You can save money by purchasing a whole front leg including the shank rather than pre-cut pieces. Just have your butcher section it for you.

For an economical cut that rewards patience, pork shanks can’t be beat! Follow this guide for delicious results every time you cook with this flavorful meat.