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Ham shank
The traditional base for a pan of broth or pea soup.
£5.65 per kg
A cured shank on the bone, cheap and full of flavour. Simmer it slowly with root vegetables and pulses until the meat falls from the bone, then shred it back through the liquid. It gives you soup, a stock and cold ham in one go. A proper old-fashioned bargain.
Simmer 2–3 hours until the meat leaves the bone. If it tastes very salty, change the water after the first 20 min.
One shank makes a large pan of broth for 3-4, plus cold meat afterwards.