Smoked Pork Shank

Smoked Pork Shank is a hearty, slow-cooked dish featuring the lower portion of a pig's leg, typically seasoned with a dry rub or brine and then smoked over wood until the meat is tender and infused with a rich, smoky flavor. It is a staple in many European cuisines, particularly German, Polish, and Scandinavian, where it's often served with hearty sides like sauerkraut, dumplings, or roasted potatoes.

🍽️ Nutrition at a glance

This dish is a high-protein, high-fat meal with minimal carbohydrates. It is an excellent source of B vitamins (especially B1, B6, and B12), zinc, selenium, and phosphorus, with a typical serving providing a substantial calorie load, often ranging from 400 to 600 kcal depending on the cut and preparation.

Nutrition breakdown

Calories	520 kcal
Protein	42 g
Carbs	2 g
Fat	38 g
Fiber	0 g
Sugar	0 g
Sodium	850 mg
Thiamin (B1)	0.9 mg
Niacin (B3)	12 mg
Vitamin B6	0.6 mg
Vitamin B12	1.8 mcg
Phosphorus	320 mg
Selenium	48 mcg
Zinc	6.5 mg
Potassium	410 mg

Per 1 shank (approx. 300 g, cooked and bone-in) · estimated, varies by recipe

💡 What's interesting

Culturally, the smoking process was historically a method of preservation, giving the meat its distinctive flavor and extended shelf life. Nutritionally, while it is calorie-dense, the slow cooking breaks down collagen into gelatin, which can support gut and joint health.