How to Debone a Shank?

Shank is one of the favorites of all pork cuts. So, in order to serve a shank, we must first debone it.

This is quite easy to do and the advantage is that the bones can be used to prepare broth to improve the taste of a dish or to prepare a sauce.

Another advantage, is that you can more easily serve more or less meat that way.

How to debone a shank?

Use a small sharp knife (deboning knife) and start with the shin (where there is no meat, only skin on the bone).

Cut the skin lengthwise along the bone, on all sides up to the meat.

Separate the bones, meat and fat.

Repeat, until you are done with all the shanks.

Season the meat on all sides with salt and freshly ground black pepper.

Then cook by heating the oil in a pot or pan.

You can fry the shank in fat on all sides over medium to high heat. Then take it out and set it aside in a plate to cool.

Cook, until the fat melts from the pieces of meat and they aquire a golden brown color.

Add onion, celery, carrot, bay leaf, thyme and garlic into the pot or pressure cooker and stew over medium heat, until the meat is cooked through.

With a deboned shank you can prepare:

- shank soup;

- oven-baked knuckle;

- shank with potatoes.