Kurobuta Shanks (1kg/pack)

Kurobuta Shanks (1kg/pack)

Snake River Farms
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  • Weight: 1kg per pack
  • 100% purebred Berkshire (Kurobuta) pork
  • Grown in Snake River Farms’ network of small family farms
  • All-natural pork raised without added hormones
  • Hand cut by a master butcher
  • Product ships frozen and will arrive frozen or partially thawed

Snake River Farms pork shanks are the starting point for a delicious and hearty, slow-cooked meal. These are hind shanks from 100% Berkshire hogs adding the rich flavor that is unique to Kurobuta pork. They are delicious slow cooked with root vegetables until the pork is fall-off-the-bone tender or cooked Osso Buco style with white wine.

Berkshire Pigs, originally from England, are one of the oldest pig breeds known to man. They naturally grow slowly, allowing high levels of Marbling (Intramuscular fat) to develop within the muscles producing naturally juicy, tender, and moist meat. 


Snake River Farms Kurobuta pork is considered to be the pork equivalent of American Wagyu or Kobe beef. Created from the Berkshire pig, Kurobuta is heritage pork that comes from Japan. It’s world-renowned for its hefty fat content and exceptional tenderness, which gives traditionally tough cuts of pork a major texture upgrade. This gourmet pork is also much more flavorful than your traditional grocery store variety, making it a must-try.


Pork shanks, which come from the front leg of the pig, can be chewy when cooked incorrectly. When prepared properly, however, they become succulent and flavorful. The best way to cook them is in a long, slow braise. Don't let the liquid boil or it will toughen the meat. 


Braise / Smoke / Roasted


This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:

  • Keep refrigerated or frozen. Thaw in refrigerator or microwave.
  • Keep raw meat and poultry separated from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
  • Cook thoroughly.
  • Keep hot foods hot. Refrigerate leftovers immediately or discard.


Braised Pork Shanks by Food and Wine


  • 1/2 cup all-purpose flour 
  • 2 tablespoons chile powder 
  • Kosher salt and freshly ground pepper 
  • 6 Kurobutapork shanks, about 1 1/2 pounds each 
  • 1/4 cup extra-virgin olive oil 
  • 1 medium onion, chopped 
  • 2 medium carrots, chopped 
  • 2 medium celery ribs, chopped 
  • 6 garlic cloves, minced 
  • 1 cup dry white wine 
  • 6 cups chicken stock or low-sodium broth 
  • 3 rosemary sprigs 
  • 2 bay leaves 
  • 2 thyme sprigs


  1. a. In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.
  1. b. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.
  2. Add the onion, carrots, celery, and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves, and thyme, season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they're mostly submerged. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter, cover and keep warm.
  3. Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the braised shanks and serve.

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