Iberico pork gets its flavor from acorns. I get a cured chorizo made from this stuff from a local Spanish deli. It tastes like salami from heaven.
Pork shank is hard to come by in the US. I just paid $10 a pound from a high-end meat boutique. I can probably get a better deal at some local mercado.
I think pork shank mostly ends up in Jimmy Dean.