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A classic dish, this unique cut of Pork shank is marinated in a special blend of seasonings, then slowly cooked to bring out plenty of mouth-watering "bone in" flavor. It's slightly sweet and wonderfully succulent. And talk about tender...the meat falls right off the bone! Just heat and serve—it's that easy. 16-oz. each.Shipped frozen in a reusable insulated cooler containing dry ice.Click here for cooking instructions
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Reviewer: james, monroe,nc
Date: January 18, 2012
loved it, my 90 year old mother (old school) asked me to have 0ne sent to her
Reviewer: DOT GABRIEL, LITTLETON
Date: January 17, 2012
All this was to me was just a "shank", no more no less. It took much longer than the 30-40 min to cook it. As far as the wonderful flavor you describe in the ad, well, as I said-it was just a shank-no great taste, and what seasonings? I didn't taste any! I myself could have made this taste better. It was tender is all I could say about this item.
Reviewer: Anonymous, auburn hills, mich
Date: January 10, 2012
will buy fresh from store..was very dry and tastless..
Reviewer: RICHARD BROWN, AKRON, OH
Date: January 02, 2012
Not as good as the first one
Reviewer: Franki, Cocoa Beach, FL
Date: December 28, 2011
Never tried this before, but as a frequent buyer I thought I'd give it a go. Was DELICIOUS. My husband thought I had cooked all day. Needless to say I'll be buying this again.
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This product has the following shipping restrictions:
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Thawing: Place package in refrigerator for 24-36 hours. DO NOT thaw at room temperature.Boil in a Bag: Place bag with frozen shank in boiling water, making sure it is covered with water. Boil 60-70 minutes or until internal temperature reaches 165° F.Oven: Remove two thawed shanks from package; separate and lay shanks down in baking dish (with jellied broth). Cover and heat at 350° F for 30-40 minutes until internal temperature reaches 165° F.Slow Cooker: Remove thawed shanks from package, separate and place in slow cooker (with jellied broth); cover and cook on low for 6-8 hours.
© 2012 Tender Filet
