A Mangalitsa pork shank with the bone trimmed for a striking presentation. This working muscle rewards slow cooking: braise it until the meat turns tender and the rich cooking juices are ready for a sauce.

Serve the shank whole at the table or pull the meat from the bone. It pairs well with polenta, roasted root vegetables, or a sharp cabbage slaw.

From your kitchen

Brown the shank, then braise gently with stock, onion, garlic, and herbs until fork-tender. Use a food thermometer: whole-muscle pork must reach at least 145°F and rest for three minutes, though a braised shank is normally cooked beyond that minimum for tenderness. Cider-braised shanks and cheeks recipe →