Demystifying the Pork Shank: A Cut Above the Rest

While relatively unfamiliar to many home cooks, the pork shank is a cut worth seeking out. This flavorful, collagen-rich cut transforms into succulent, fall-off-the-bone meat with the right cooking method. If you’re looking to expand your pork cooking repertoire, it’s time to give the pork shank a chance to shine. This article will tell you everything you need to know about the pork shank, from what it is to how to cook it and enjoy it in delicious recipes.

What Exactly is a Pork Shank?

A pork shank comes from the front leg of the pig, specifically the lower portion below the shoulder. It consists of part of the arm and may also include a portion of the hock or ankle. Shanks are cross-cut by butchers into round slices weighing around 1-2 pounds.

Compared to leaner cuts like pork chops or tenderloin, pork shanks contain more fat, connective tissue, and collagen This gives them great flavor and a tendency to become fall-apart tender when braised or roasted low and slow. The marrow inside the bone also enriches the meat during cooking

Where on the Pig Does the Shank Come From?

The pork shank is from the foreleg or front leg of the pig. It’s the equivalent of our arms, from the shoulder down past the elbow. This means pork shanks comes from a different part of the pig than ham or pork shoulder.

Don’t confuse pork shanks with ham hocks. Ham hocks come from the hind legs while shanks come from the front legs. Shanks may also be labelled “front hocks” to distinguish them from ham hocks.

Key Characteristics of Pork Shanks

Pork shanks have a few defining traits:

High in connective tissue – This melts into tender, gelatinous meat when braised
Rich in fat and collagen – Results in succulent, flavorsome meat
Contains marrow-filled bone – Adds deeper flavor during cooking
Tough if undercooked – Requires slow braising or roasting
Excellent braising cut – Shines when simmered slowly in liquid
Distinctive round shape – Identifiable by its thickness and round bone

These attributes make pork shanks perfect for low and slow cooking methods that transform them into a delicious cut.

Step-by-Step Guide to Cooking Pork Shanks

Cooking pork shanks is simple but does require time and the right technique. Follow these steps:

1. Season the shanks – Generously season with salt, pepper, garlic, thyme, rosemary, etc.

2. Brown the meat – Sear all sides in a hot pan to caramelize the exterior.

3. Braise or roast – Add braising liquid like stock, wine or cider. Cook covered at 300°F for 2-3 hours until fork tender.

4 Make a sauce – Once tender, remove shanks and reduce braising liquid to make a sauce

5. Finish and serve – Coat shanks with thickened sauce and serve over polenta, pasta, or mashed potatoes.

Properly braised or roasted pork shanks will reward you with incredibly flavorful, juicy meat that melts in your mouth.

Handy Tips for Cooking Pork Shanks

Follow these tips for pork shank success:

Buy shanks with marrow-filled bones for added flavor
Season aggressively with herbs, garlic, spices, etc.
Sear before braising to build flavor
Braise or roast for 20-30 minutes per pound
Cook covered at 300°F until fork tender
Make a sauce from the braising liquid
Rest before serving to allow juices to reabsorb

Delicious Ways to Use Pork Shanks

Pork shanks make a perfect Sunday supper but also shine in other dishes:

Braise and shred for carnitas tacos or nachos
Serve over creamy polenta or mashed potatoes
Toss with pasta, kale, beans and the braising sauce
Use as the base for a hearty stew or soup
Pair with sauerkraut and mustard for a German vibe
Make porchetta-style rolls stuffed with shank meat
Mix into jambalaya or gumbo for added richness

With their meaty texture, pork shanks can be used in many savory dishes beyond just braises and stews. Get creative with these flavorful cuts!

Answers to Common Pork Shank Questions

What’s the difference between pork shanks and ham hocks?

Pork shanks come from the front legs while ham hocks come from the rear legs. Shanks may also be called “front hocks.”

How long does it take to cook pork shanks?

Plan on braising or roasting pork shanks for 20-30 minutes per pound, so 2 pound shanks need 45-60 minutes.

Can you braise pork shanks in the oven?

Yes, oven braising is easy. Brown the shanks first then cook covered at 300°F in liquid until tender.

Should pork shanks be cooked bone-in or bone-out?

Cook bone-in and leave the marrow inside for maximum flavor and juiciness.

Can you use pork shoulder instead of shank?

While tasty, shoulder won’t have the same rich, melt-in-your-mouth texture as braised shanks.

What’s the best way to sear pork shanks?

Sear in an oiled cast iron skillet over medium-high heat until browned on all sides.

Savor the Luxurious Flavor of Braised Pork Shanks

With their high collagen content and tasty marrow-filled bones, pork shanks are primed for succulent, flavorful results through low and slow braising. While an underutilized cut, cooking pork shanks properly unlocks their luscious texture and savoriness. For your next Sunday supper or cozy cold weather meal, give pork shanks a try. With minimal hands-on effort, you’ll be rewarded with incredibly rich, tender meat that falls off the bone. This cut definitely deserves more time in the spotlight.

Michael Symon’s Braised Pork Shank | Food Network

FAQ

What is another name for a pork shank?

“Hock” refers to the portion of the rear leg of the animal below the leg, or ham. The term is sometimes used to mean shank as well, although “front hock” and “rear hock” are sometimes used to differentiate between the two.

Is pork shank a good cut of meat?

In the case of the pig, pork shanks come from their front forearms. As you should expect from leg meat, the cut is pretty tough. This toughness is a big part of the reason why it’s so highly valued! However, this isn’t the only factor that leads to the delicious cut of meat that pork shanks are.

Is a pork shank the same as a ham shank?

A ham hock, or pork knuckle, is the joint that attaches a pig’s foot to its leg. While a hock is not technically an ankle, its anatomical location corresponds to that of a human ankle or lower calf region. Ham hocks are not to be confused with the pig’s shank (shin) or trotter (foot).

Are pork shanks and pork hocks the same?

From a culinary standpoint, ham hocks and ham shanks are essentially interchangeable with just two differences between the two. Ham hocks tend to be bonier and have less meat on them because they come from the area of the leg that is closest to the foot of the pig.

What is a pork shank?

A pork shank may also include a portion of the knuckle (ankle) or hock meat at the lower end. As they are often cut into smaller, more manageable pieces than pork shoulder—as small as one pound each pork shanks can be a convenient, easy braising cut that doesn’t take as large of a cooking vessel or as long of a cooking time than larger cuts.

Are pork shanks tough?

Because the foreleg muscles do a lot of work during the pig’s life, pork shanks can be tough and chewy if improperly cooked. Slow-cooked pork shanks, however, are particularly meaty, succulent, and flavorful, thanks to a good proportion of meat, fat, and connective tissue in the cut.

How much does a pork shank weigh?

They are typically sold with the skin on and can weigh anywhere from 1 to 2 pounds. The meat on pork shanks is generally lean and flavorful, with a good amount of marbling. The connective tissue and bone marrow contribute to the rich flavor and tenderness of the meat when cooked properly.

What is a ham shank?

Different cuts of pork, including the shank. Ham is usually a tender, juicy piece of meat, but this isn’t always true where shank is concerned. This cut usually contains a lot of muscle and connective tissue, which can make it somewhat tough when cooked.