I'm down in New York City on business, and last night I ordered a Pork Shank at the restaurant we were eating at. I'd never seen this cut of meat before, and it was truly outstanding. The restaurant had braised the shank in white wine, and it was truly fall-off-the-bone tender.
I'm wondering - has anyone ever cooked a pork shank by smoking or indirect grilling? I suppose you'd get the shank when you cook a whole pig, but I'm interested in just the cut by iteself.
I'm going to have to ask my butcher if he can get pork shanks....I'm drooling just thinking about it.