pork shank

[stella]

Hi I have just bought a very nice pork shank. Any ideas on the best way to cook it please

[piskieinboots]

Just found this which sounds very good:
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This pork shank recipe from Trentino Alto Adige takes a couple of hours to do, but is well worth the time when it's cold out: It will warm the kitchen as it cooks, and the heart at table. To serve 4:

Prep Time: 25 minutes

Cook Time: 1 hour, 35 minutes

Ingredients:

• 2 pork shanks weighing about a pound (450 g) each
• Half an onion, peeled and diced
• A carrot, peeled and diced
• A 6-inch (15 cm) rib of celery, chopped
• A 6-inch (15 cm) sprig of fresh rosemary
• A bay leaf
• A sprig of fresh thyme
• A few sprigs of parsley
• A clove of garlic, peeled and chopped
• 4/5 cup (200 ml) dry white wine
• 2/5 cup (100 ml) meat broth or bouillon
• 3 tablespoons olive oil or (more traditionally) unsalted butter
• Salt and pepper to taste

Preparation:

Preheat your oven to 360 F (180 C).

Chop the carrot, onion, celery, and garlic.

Trim away fat and gristle from the shanks, and season them with salt and pepper.

Heat the olive oil in an ovenproof casserole and brown the shanks, adding the rosemary and turning the shanks to brown all sides. Sprinkle half the wine over the shanks, followed by the chopped vegetables, and transfer the casserole to the oven for 10 minutes. In the meantime, rinse the other herbs and tie them into a bunch. Add it to the pot and roast the shanks for about an hour, basting them from time to time with pan drippings and broth. When the meat is cooked and fork tender, remover it to a platter, cover it with a sheet of aluminum foil, and keep it warm.

Degrease the pan drippings, stir the remaining wine into them, briefly thicken the sauce over a brisk flame, strain it, and spoon it over the shanks. Serve with a full bodied red wine, for example a Teroldego.

[Pete C]

My favourite way to use pork shanks is a vietnamese recipe.

Make a caramel sauce in a decent sized heavy bottomed pan with a couple of tablespoons of sugar and a the same amount of fish sauce. Once a caramel forms, roll the shanks around so they're covered, then add coconut juice (not milk, you can either use fresh nuts of get it tinned) and a decent amount of freshly ground black pepper. Then let it simmer until they're done.

A really good addition is a mooli radish, cubed (put in at the start) or a few hard boiled eggs (halved, added with 15 minutes to go). Serve with steamed rise.