What Is Pork Shank?

Looking for a new braising cut to try? Check out pork shank, a tough cut that becomes juicy, tender, and flavorful when cooked low and slow.

What Is Pork Shank?

Pork shank is a cut of meat from the foreleg of the pig, just below the shoulder. 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. 

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. Pork shanks are also prized for the rich marrow within the bone, which softens to a buttery texture when cooked. 

How To Cook Pork Shank

Prepare bone-in pork shanks first by seasoning the meat and searing the exterior of the cut. The shanks should then be covered and braised—cooked with a small amount of simmering liquid at a relatively low temperature for a long period—with herbs and spices in water, broth, or wine, either on the stovetop or in the oven. Plan to cook pork shanks for about 20 to 30 minutes per pound over low heat until the meat is very tender. 

What Does Pork Shank Taste Like?

Because of the fat and tough connective tissue surrounding the meat, as well as the rich marrow in the bone, pork shank tastes far more flavorful and more buttery than leaner cuts of pork. The meat has a savory, umami-rich flavor with a hint of sweetness and will take on the flavors you cook it with (such as wine, herbs, spices, and vegetables) well.

Pork Shank vs. Hock vs. Knuckle

Because butchery terms and standardized cuts vary from place to place, there is some confusion as to which part of the animal is the shank. The shank of an animal is specifically the lower portion of its foreleg—think of it as the pig's forearm, from the shoulder to the ankle joint.

In Germany, pork knuckle with the hock from the hind leg is used to make Schweinshaxe, a slow roasted shank with crispy skin that is served with gravy. “German shank” refers to a pork shank with this additional portion attached. "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.

Pork Shank Recipes

• Pork Ragu
• Slow Cooker Spiced Pork Shoulder
• Oven Braised Pork Ribs With Apple Cider

Where To Buy Pork Shank

Purchase pork shank in the meat department or at the butcher counter of well-stocked supermarkets and grocery stores. This cut can also be found at dedicated butcher shops. Pork shank may be sold skinless or with skin on. Shanks may also be sold in larger pieces or cross cut into slabs by the butcher, similar to cross-cut veal shanks that are used for osso buco. 

If you can't find fresh pork shank, frozen and thawed pork shanks can be used instead. Avoid purchasing pickled or smoked hocks when sourcing pork shanks. While these cuts are similar, they are not interchangeable with fresh, uncured pork shanks in recipes.

Storage

Store fresh pork shanks in their original packaging for three to four days in the refrigerator before using. After opening, store any unused raw pork shank in an airtight container, a zip-top bag, or plastic wrap. Fresh pork shanks can also be frozen for two to three months sealed in an airtight plastic bag or wrapped well in butcher paper or heavy-duty aluminum foil.