Pork Shank

erichamster

You can also just roast it on the bone like a proper joint of meat. You only get small pieces (not slices) and the meat is quite fatty but its succulent and has soooo much flavour and great crackling. Mmmm yummy (drooling now)

Reverbe

Thanks folks. You can roast it? Mmmmm crackling. I think I might get more out of it that way than if I boiled it.Not a big fan of boiled meat.. at that price tho I will probably try quite a few of your suggestions. It seems a nice cheap way to get some real meat.

Cheers again for the tips.:beer:

Pink.

Hi Reverbe,

I've added your thread to the original thread on pork shanks to keep the sggestions together.

Pink

Raksha

Why not boil it, then finish it off in a hot over, like you might a ham joint?

Reverbe

Raksha wrote: »

Why not boil it, then finish it off in a hot over, like you might a ham joint?

Good idea... I have never done a ham joint but sounds good.Gonna try the full roast first tho as think I have some rosehips that I can oven dry at the same time.

lisa26_2

Hi guys, I've just bought a pork shank in Morrisons for £1.50. The label says ideal for roasting but I would imagine it may be best cooked fairly slowly. However, it has the skin on so I'd quite like to use a cooking method that will allow me to have nice crackling as well as nice meat. ANy suggestions?

Thanks x

Pink.

Hi lisa,

I have roasted it (180 degrees) in the oven and cooked it in the slow cooker with about an inch of water in the bottom and it's lovely both ways although I prefered the oven because the fat was crispier.

There's an earlier thread with more advice that may help so I'll add your post to it to keep the suggestions together.

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valk_scot

I boil ham shanks. The meat is lovely and moist and tender and you also get a lovely pan of ham stock. I don't bother finishing it off in the oven but you could, no problem. Once I've stripped all the meat off the shank the bones and scruffy bits can also be used to make a second pan of stock.

Juby

I'm sure I've seen a thread about this but I can't find it now I need it!

I bought a pork shank from the butchers the other day and I'm planning to boil it up with some veg tonight and use some of it and the stock to make pea and ham soup and the rest as ham. Do I need to remove the skin/any of the fat? I've seen differing advice online. Also how long should I be cooking it for (roughly).

Thanks in advance

parsonswife8

I always remove the fat and the skin, after cooking, before chopping up the meat.