Pork Shanks

Whole pork shanks — the lower leg, bone-in, rich with collagen and surrounded by flavorful braising meat. Roasted whole with crispy skin, braised low and slow in aromatics, or slow-cooked German-style with beer and caraway — the pork shank is one of the great undervalued cuts in the case.

Cut Details
Primal: Shank | Bone-in
Braise or slow-roast
Fresh never frozen

Butcher's Tip: For braising: sear skin-side down first to render fat. Braise covered at 325°F for 2.5–3 hours to an internal temperature of 195°F+ until completely tender. For roasting: score skin deeply, salt overnight, roast at 450°F then reduce to 325°F.