The Pork Shank is a cut of many talents. Braise it all day in the slow cooker for crazy tender meat that can be used in hearty ragu or to top polenta. Or, cure it for a week, then smoke all day and use it to flavor your soups and greens. However you decide to cook it, it’s going to be like no other meat you’ve ever tasted because our pigs develop an incredible flavor.
From your kitchen
Brown the shanks first, then braise covered with stock and aromatics until fork-tender. Check the liquid during the cook. Reach at least 145°F and rest at least 3 minutes; connective tissue usually needs longer cooking. Cider-braised Mangalitsa pork shanks →
MANGALITSA ESTATESFIVE STAR GOURMET PORK