My mom gave me a recipe that calls for smoked pork shanks. But, I can't find anything by that name in my local stores. I have found smoked ham hocks, however.

What's the difference? Could I substitue the hocks for the shanks?

I've never been sucked in by a thread title this way! The shank is just above the hock. If you're using it for flavoring, it should be about the same. When will it be ready, I'll drop by! Hugs, Tracey

Here's the recipe I got from my mom. It originally came from La Cucina Italiana Magazine.

Quote
Braised Smoked Pork Shanks in Bourbon Sauce
5 tablespoons extra-virgin olive oil
2 smoked pork shanks (about 3.5 pounds total)
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 cups dry white wine
4 cups vegetable broth
1 cup bourbon
2 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour

In a 4- to 6-quart Dutch oven or large heavy pot with lid, heat 3 tablespoons oil over medium-high heat. Brown 1 shank, turning frequently, until well browned on all sides, about 5 minutes. Transfer to a plate and repeat with remaining shank.

Discard oil from pot, then add remaining 2 tablespoons oil and heat over medium-high heat until oil is hot but not smoking. Ad onion, carrot and celery; cook, stirring frequently until vegetables are softened, about 4 minutes. Add wine. Using a wooden spoon, scrape up browned bits from bottom of pot, then return shanks to pot. Reduce to a gentle simmer and cook, uncovered, until wine is reduced by half, about 45 minutes.

Heat oven to 325F with rack in the middle.

Add broth and 1/2 cup bourbon to pot. Bring to a simmer, then cover and transfer to oven. Braise shanks until tender, about 1.5 hours.

Transfer shanks to a plate and cover to keep warm. Strain cooking liquid into a bowl; discard all but 1.5 cups.

In a medium saucepan, heat butter and flour over medium heat, whisking until butter is melted and mixture is combined. Add reserved cooking liquid and remaining 1/2 cup bourbon; whisk to combine. Bring mixture to a simmer; cook, whisking frequently, until sauce is slightly thickened, about 5 minutes.

Serve shanks with sauce.

The hocks might be a bit more fatty than the shanks but that isn't necessarily a bad thing now, is it?    The important thing is the smoked pork flavor should be the same in both items.

That's good to know. Thanks, Emelye.