Is it stock worthy

I would freeze it and later use it for some kind of pea or bean soup. Sounds like there's enough meat on that bone for a meal-worthy hearty soup. One of my favorite meals!

Mmmm.... delicious! It brings back memories of split pea soup my mother made from ham and pork roast bones.

What to do with such a big bone? Short answer, cook it longer.

If you have a pot big enough (or better still a slow cooker), just toss the bone in with some onions, veg, splash of old wine/vinegar, spices, water to cover, and boil the heck out of it. This was my mother's method for making pork stock. For slow cooker bring to a boil on high (maybe 2 hours) then low over night to twentyfour hours. Hob cooking maybe 4 hours. Skim off any froth that comes to the top.

If you have a bone saw, or a hacksaw with a clean (new and sterilized) blade, cut the bone up to 2 or 3 sections or whatever fits in your pot, then make stock as per usual. A bone blade works fine, but personally I like a metal blade for small jobs like this. Though really, with a shoulder blade, you don't need to cut it up unless your pot is too small.

By adding a natural vinegar like apple cider, or some sour wine to the stock pot, it helps extract the nutrition and flavour from the bone and the marrow, especially a big bone like this. I don't know exactly how or why the vinegar helps, but it's a popular trick for people with osteoarthritis to extract more nutrition from the bone.

Feel free to ask if I missed anything. Please let us know how it turns out.