Cut: Smoked Hocks/Fresh Shank

The term shank refers to the front leg of the hog. The hock is the lower, meaty portion of the front leg. Hock and shank are often available both fresh and cured/smoked.

Fresh Pork Shank German-Style

It’s worth a call to the butcher to procure fresh pork shanks. These flavors will remind you of classic German sauerbraten. Let shanks oven braise, unmolested, until very tender. Serve with sliced rye bread and a cucumber and dill salad. …

Red Beans and Rice with Smoked Pork Hock

This classic dish needs no tending, and so was the traditional Monday, or laundry-day, dinner for many quarters in New Orleans. Let this pot simmer all afternoon, and serve with French bread. …

Black-Eyed Pea and Ham Hock Soup

Ah, so…ul satisfying. Chock full of lots of black-eye peas and veggies, this soup is a full meal in itself. As seen on Turner South’s Home Plate cooking show …

Pork Hock with Braised Greens

If fresh greens—mustard, collard, turnip, beet– are available, substitute for the frozen greens. Clean, chop and increase cooking time by about 20 minutes. Serve with white beans and cornbread. …

Pork Shanks with Scarlet Runner Beans

Pork shanks are a wonderful
make-ahead dish. After you cook them, let them cool in their cooking liquid,
then refrigerate them. When you’re ready to serve, reheat the shanks in the
liquid on the stovetop. You can do the same …