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long fresh pork shanks...what to do?


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long fresh pork shanks...what to do?

F Schubert | | Jan 19, 2008 02:19 PM

I ordered a couple of pig's feet from a nearby farm which has excellent organic, heritage breed pork, but got much more than I bargained for when I picked up my order at the farmer's market: Two feet, still attached to very long sections of shank. Each one is comparable in length and girth to my own forearm, from my elbow to my fingertips.

I'm using one of the feet this weekend for stew--lacking a hacksaw, it was surprisingly difficult to remove the foot!

Any ideas for what to do with the two remaining shanks? It's great pork (and cheap--$10), just a little awkwardly shaped--they are too long to fit into any pot I own. My first thought is to braise them in a covered roasting pan, and then somehow crisp them up at the end.

Or just treat them like a thinner, bonier version of a Cuban/Puerto Rican roast pork shoulder, rubbing with garlic etc. and roasting until falling apart and crispy.

I'd be grateful to hear other suggestions, or especially some traditional recipes (if any exist) that address this odd cut. Maybe I'd even go to the hardware store and get a saw if it seems worthwhile.


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