I got some pork shanks from work but I don't know how to use them
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Pat is a trusted home cook.
A slow braise is the way to go.....this recipes really caught my eye:
Stinco. Braised pork shanks. Cook as you would any other meat braise, lamb shank, osso buco etc.
trampledbygeese is a trusted home cook.
I've never tried pork shank before, but I adore pork hocks. Very similar cuts, so I bet they could be used interchangeably.
My favourite method for hocks is to boil with onions, carrots, spices and a generous amount of salt for about an hour. Then place them in the oven at about 400F until the skin is crunchy. If the hocks are smaller, then lower temp for longer so not to burn the meat.
I bet it would be delicious brined like a ham then baked.
Or perhaps beans. Pork and beans go awesome together. Just add it to the bean pot with the (pre soaked) beans, some veg and spices - bring to a vigorous boil then cook low and slow for a few hours until the beans are buttery soft. Skim off any scum. Either tear the meat from the bone at the end, or even better, serve the shanks bone on, on top of a plate of beans.
Let us know what you do. Also there are some great ideas on here: https://food52.com/recipes... and ideas for hocks here: https://food52.com/recipes...
I think I am going to try this recipe I found online by Tim Love http://www.foodandwine...
My only issue is that they are all different sizes so that may be harder to cook so I will just have to watch it.
yummy choice. Let us know how it turns out.
The recipe turned out great
Please enter a valid email address.
Well played. You deserve a cookie.
Choose your own cheesy adventure.
Speedy Stovetop Mac & Cheese
No-Sugar Lemon Curd
The Greatest Hits
Meet Your Favorite Cookbooks of 2017
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.