Whole shanks are at their decadent, practically medieval best served whole as a majestic centerpiece, braised with the caramelized meat falling off the bone, or pull the meat ahead of serving for spectacular tacos and sandwiches. The bone brings flavor and a visceral, deep-rooted pleasure. These shanks are enormous and can feed a hungry crowd. Simply season with salt, pepper, and herbs and roast it in the oven or throw them in a slow cooker with spices and red wine until the meat falls off the bone.
The secret to all great cooking is to start off with great ingredients, and nothing beats our storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.