The shank has long been one of those cuts of meat that was not much sought after.
Whether it is veal, beef or pork, it is still pretty hard to find in a grocery store, but when it is prepared with some care, it is absolutely delicious.
Be tenacious and look around, maybe you can find a good source. Have you tried the Asian market?
Recently the chefs from the Beau Rivage made veal shanks with saffron risotto at the Mary C. O'Keefe's Culinary Café Lunch N Learn, and it was one of the best meals I have had in ages.
The process is simple. It is a bit time-consuming, but the results are worth every bother and minute. This works just as well with pork shanks.
1 pork shank per person
1 cup flour
1 cup chopped onion
1 cup large dice carrot
1/2 cup chopped green onion
1 small bunch rosemary
Beef stock to cover
Salt and pepper
Toss the shanks in seasoned flour, sear in hot oil, then add the vegetables and cook for 3-4 minutes. Add the stock, cover and simmer until tender. About half way through, add the rosemary. Along the way, taste and re-season as necessary. Remove shanks, and reduce stock to as thick as you want it.