The shanks are cut from just above the hock of the animal, usually about 1-inch thick, and add a delicious, trademark flavor to any soup or broth.
For the best results, we suggest you try braising and simmering them for around three to five hours, in water or stock. This will give you that perfect, fall off the bone texture. We guarantee the wait will be well worth it when you're enjoying a meal rich in flavor and nutrition.