Pork · Feet and hocks
Pork Shanks
Meaty slices from the lower leg above the hock. Braise them until tender and sticky.
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| Animal | Pork |
|---|---|
| Section | Feet and hocks |
| Bone | Bone-in |
| Tenderness | Tough, needs slow cooking |
| Also called | pork shank, fresh shank |
Best ways to cook it
- Braise
- Slow cook
- Roast
About this cut
What it is and how to use it
A pork shank is the meaty portion of the lower leg, just above the hock, with a round bone in the middle. It has more meat than a hock and a lot of connective tissue, so it must be cooked slowly. Braised, it turns tender and glossy. It is good with beer, wine, or a sauce, and it makes a hearty single-serving dinner.
Cook’s tipBrown and braise covered for two to three hours at a low temperature until the meat is tender and easily pulled from the bone.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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