Meat

Shank

Leg shank is the lower fresh hind leg—sinewy, flavourful, built for long braises rather than quick roasts. Similar spirit to osso buco but from pork; skin-on versions gelatinise richly. Asian and European cuisines both claim sticky shank dishes. Brown, then braise below a simmer until meat yields. Star anise, soy, and rock sugar suit Chinese styles; bay, garlic, and white wine suit European. Serve with soft polenta or rice. The bone is a feature, not a flaw.