Pork shank, also known as pig knuckles or hocks, is a cut of meat taken from the lower part of the pig's leg, specifically the portion between the knee and the ankle. This cut is characterized by its rich, meaty flavor and abundant connective tissue, which, when cooked low and slow, breaks down into luscious gelatin, resulting in a tender, fall-off-the-bone texture. Pork shanks are typically sold bone-in, showcasing a thick layer of skin that crisps beautifully when roasted or braised. The appearance is often pale pink to light red when raw and transforms to a deep brown when cooked, indicating the rich, savory flavor within. Many seek it for flavorful braised dishes and soups.
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Fresh pork shanks should be refrigerated immediately and used within 2-3 days. Wrap tightly in plastic wrap or place in an airtight container to prevent drying out and cross-contamination. For longer storage, pork shanks can be frozen. Wrap tightly in freezer-safe wrap or place in a freezer bag, removing as much air as possible, and they can be stored for up to 2-3 months.
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