Shank Portion, comes from the lower leg section of the pig. It includes the bone and has a lot of connective tissue.
Because of the connective tissue, it's best suited for slow-cooking methods like braising or stewing. The meat becomes tender and flavorful when cooked for a longer time, often used in dishes like pork osso buco.
The most common mistake people make with this cut is calling it 27 - Shank Portion.