Pork Shank

JulieGeorgiana

I agree... taking the skin and fat off before is very difficult, and time consuming. The fat and skin melt during the cooking and comes off easily afterwards.

Depending on the size I could cook a ham hock for 2.5 hours on the hob (45 minutes in a Pressure Cooker)... add flavour to your water and veg and that will add a great flavour to your meat and veg!

The only reason people take the fat off before cooking is because you can get a fatty film on the top of your cooking. Just remember if you drop an icecube or two into the pan and the fat sticks to the cubes and skim!

Juby

Thanks to both of you - I'm going for it!

Olliebeak

Can I just ask please - is a 'pork shank' the same as a 'ham shank'?

I'm sure that an elderly aunt of mine used to buy 'pork shanks' for a midweek roast for her and her husband. She used to serve it roasted with mash, veg and gravy.

With a 'ham shank' I'd boil it, possibly serve with mash and veg, but not with gravy.

Johnjohn

Ham shank is just a cured version of pork shank.

Pork shank can be boiled or alternatively slow roasted.

Olliebeak

Thanks for that, John - you've confirmed exactly what I thought .

pink_princess

I just got back from Sainsburys and they had reduced there TTD Pork shanks to 0.90p. Does anyone have a recipie for these please? They are not a ham shank. Shall I just roast them with some Rosemary and stuffing ect?

Pink.

Hi pink princess,

I would roast them slowly (180 degrees max) to allow any fat to melt. They're ready when you plunge a knife into the deepest part and the juices run clear. I haven't tried them with rosemary, but garlic works really well.

Pink