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.