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Ham shank
Ham Shank is cut from the finest Quality pork, sourced locally from trusted Yorkshire suppliers. A generous, bone-in cut with rich, deeply flavoured meat and plenty of natural gelatin that creates wonderful succulence when slow cooked. Perfect for hearty, comforting meals with fall-off-the-bone tenderness. Hand-prepared fresh in our family shop.
Remove the ham shank from the fridge 1 hour before cooking.
Soak in cold water for 1–2 hours (or overnight if very salty) to reduce saltiness.
Recommended oven method:
Preheat oven to 160°C / Fan 140°C / Gas 3.
Place the shank in a deep roasting tin or casserole dish with vegetables, herbs and stock or cider to cover halfway.
Cover with foil and braise for 2½–3 hours until the meat is falling off the bone and very tender.
Remove the foil, increase the heat to 200°C / Fan 180°C / Gas 6 and cook for a further 20–25 minutes to caramelise the outside.
Alternative stovetop method:
Place in a large pan, cover with fresh cold water or stock, bring to a gentle simmer and cook for 2–2½ hours until tender.
Rest for 10–15 minutes before shredding or carving.
Best enjoyed with creamy mashed potatoes, braised cabbage, mustard sauce or in hearty soups and stews.
Soak in cold water for 1–2 hours (or overnight if very salty) to reduce saltiness.
Recommended oven method:
Preheat oven to 160°C / Fan 140°C / Gas 3.
Place the shank in a deep roasting tin or casserole dish with vegetables, herbs and stock or cider to cover halfway.
Cover with foil and braise for 2½–3 hours until the meat is falling off the bone and very tender.
Remove the foil, increase the heat to 200°C / Fan 180°C / Gas 6 and cook for a further 20–25 minutes to caramelise the outside.
Alternative stovetop method:
Place in a large pan, cover with fresh cold water or stock, bring to a gentle simmer and cook for 2–2½ hours until tender.
Rest for 10–15 minutes before shredding or carving.
Best enjoyed with creamy mashed potatoes, braised cabbage, mustard sauce or in hearty soups and stews.
1 shank serves 2-3 people