Pork Shank — Nutrients, Health Benefits, And Shopping Tips

Pork shank should be well-marbled with connective tissue, which enhances flavor and texture after long cooking periods. The meat should be firm and the skin tight, indicating freshness.

Avoid pork shanks that are discolored or emit an unpleasant odor, as these are signs of spoilage. Shanks that are excessively fatty or have damaged skin should also be avoided, as they may not cook evenly.

Pork shank should be kept in the refrigerator, wrapped tightly in plastic wrap or butcher paper. Storing it in the coldest part of the fridge helps maintain freshness for up to five days. Freezing is suitable for longer storage.

Exposing pork shank to air can cause it to spoil rapidly. Avoid leaving it near ready-to-eat foods to prevent cross-contamination. Always use clean utensils and surfaces when handling pork shank to ensure safety and quality.

Pork shank can last for 1-2 days in the refrigerator. For longer storage, pork shank can be frozen for up to 6-8 months. Proper packaging, such as vacuum-sealing, helps maintain its quality over longer storage periods.

Leftover pork shank can be used in a variety of rich and hearty dishes. Shred the meat and add it to soups or stews for added depth and flavor, or use it in a shepherd’s pie with mashed potatoes on top. Pork shank is also great when mixed into a pasta dish with a robust sauce, where its tender texture shines.

Use pork shank meat in a casserole with root vegetables and a thick gravy, or mix it into a stir-fry with vegetables and rice. If you have a lot of pork shank meat, consider making a batch of pulled pork tacos with fresh salsa and avocado, or using it as a topping for pizzas or flatbreads. Pork shank can also be added to a grain bowl with quinoa, roasted vegetables, and a tangy dressing. For a quick snack, reheat the pork shank meat and serve it with flatbread and a yogurt-based dipping sauce.