Pork shanks - what to do?

[hominamad]

Was in Rest. Depot today and saw some pork shanks. They were only $2/lb and I was intrigued, so I picked up a pack. What's the best way to cook these things? I've seen them braised in restaurants, with a crunchy skin. Can I just smoke these straight away? What's the consistency like? Should they be pulled? Sliced? Any tips would be most welcome!

 

[mjpmap]

The shank is part of probably the toughest muscle on the animal, and typically has a lot of connective tissue. That's a big reason that you see them braised. I'd suggest putting them in a smoker for awhile just to pick up flavor, then pan them and braise til they fall apart. Chicken broth would make a good braising liquid for them. After that, they make a perfect match with cabbage & potatoes. Good luck!

 

[fantomlord]

I like to smoke them for a while, then use to start a stew of some sort, or beans, chili verde...

 

[Free Mr. Tony]

There is a restaurant here that does an osso bucco with pork shank instead of veal. They stand it up in a helping of mashed potatoes then ladle some of the braising liquid around the potatoes. It's pretty freaking good.

 

[kathicooks]

We have a place in Rehoboth Beach that slow cooks them (braised I believe) and then they pat them dry, throw them in the fryer for a few minutes to crisp up and paint them with some barbecue sauce. Pretty darn good stuff.

 

[Norm]

I like to smoke them and use in a ham and bean soup.

 

[Evil-g]

i like to smoke them and use in a ham and bean soup.

+1^^^^^