Pork Shank

Buffy_the_Vampire_Bat

Never seen any ham shanks on the shelves in my local Morrisons, didn't occur to me to check at the butcher's counter! :rolleyes: Will do next time

mr_magoo_5

Morrisons the place .
Roast em, get a sharp knife and enjoy, great supper!

Mamae

Hi,
Hoping someone can help me.
Bought a pork hock in Tescos the other day as it was yellow stickered and a bargain. Thing is I have never cooked it before. Is it similar/same as a ham hock. Can I just bung it in the slow cooker?
Any help greatly appreciated! :rotfl:

Desperate_Housewife_2-2

Put it in a pan of wzater with celery, onion, carrot and s&p and bring to boil, simmer for a couple of hours until meat falls off. better stillyou could do it in sc if you have one.

Get the meat and put it in abowl with some of the liquid put a plate on top and some weights to press down and leave overnight. You can then slice the pressed meat and serve with chips and pickle, the liquid does for a soup, its delicious

florain

Our favourite meal this time of year is as follows.
First skin the hock then with a sharp thin knife take the meat off the bone. Not easy the first time but you start on the longer 'side' and follow the bone from top - wider end - to bottom, then work round the hock. Remove as much fat as you can from the meat then cut it into chunks.
Soften an onion add diced carrots, leeks, celery, swede, squash etc. Add meat, small tin of chopped herbs, a good pinch of m.herbs and about 2 pints of vegetable stock. I also throw in lentils or split peas. Cook in a medium oven for about an hour then add some dumplings for last 20 mins. I actually do mine in the pressure cooker most of the time. If it is thin thicken with cornflour before adding the dumplings. Do not add any salt as the meat can be quite salty. I can get 4 portions from this and if there is veg and juice left it makes a good soup.

kittyscarlett

Hiya, a quick search reveals some very useful earlier threads on the subject including this one : http://forums.moneysavingexpert.com/showthread.html?t=256992&highlight=pork+hock

Mamae

Ohh thanks for that!

Olliebeak

An elderly aunt of mine used to roast pork hock/shank and use it for a mid-week roast meal.

Please note this is the pork hock NOT the ham one.

thenanny2die4

I regularly buy pork shanks from Morrisons - think it's the same cut

There's just OH and me here most of the time and I'm veggie so I usually buy the smallest on the shelf; I'll pay about £1.50. As it happens I did one for OH last night as a roast. I made up a marinade from a splash of olive oil, s&p, dried sage and a bit of mustard powder. After slashing the skin, I rubbed the marinade all over and left it to sit for three hours or so. To cook, I gave it a blast for 15 mins at gm7 then reduced the temp to gm5 until it was almost done and gave it the last 10 mins back up at gm7 before letting it rest for a quarter of an hour. Apparently it was fantastic and OH had a very greedy pile of meat and crackling for dinner, the dogs had some in their meal, OH has just had a pork sandwich for lunch and there's still some sitting in the fridge. Not bad for the price, I'd say.

fedupandskint

Thanks for that thenanny2die4, I

bought one of these yesterday from Morrisons and I'm going to cook it as you suggested as I didn't really have any idea how to cook it. Sounds yummy and can't wait to try it with roasties, cabbage and apple sauce!