This unique cut offers plenty of mouth-watering "bone in" flavor—slightly sweet, wonderfully succulent. Pork shank, one of the most naturally plump and meaty parts, is marinated in a special blend of seasonings, then slowly cooked to bring out every bit of its unique flavor. And talk about tender-the meat falls right off the bone! It's incredibly easy to prepare, too; just heat and serve. Try it with sauerkraut, boiled potatoes and roasted carrots for a hearty, gourmet meal.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.