These fresh pork shanks, also known as hocks are not smoked or cured. If you’re wondering what the heck a “hock” is, it’s the joint at the bottom of the shank of the pig between the tibia/fibula and the ankle where the foot was attached to the hog’s leg. It’s not technically part of the ham, but it’s also not quite the foot yet; it’s the very end of the leg bone. The pork knuckle contains a lot of connective tissue which when it melts add great flavor and texture to the meat. In Germany, Schweinshaxe is a traditional Oktoberfest treat of roasted pork hock with crispy skin and tender meat. Pork hocks can also be roasted and added to soup for a burst of umami flavor.
These can also be used in any Oso Buco recipe. They are fantastic