PORK SHANK RECIPES

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BRAISED PORK SHANK RECIPE | MICHAEL SYMON | FOOD NETWORK



Braised Pork Shank Recipe | Michael Symon | Food Network image

Provided by Michael Symon : Food Network

Categories     main-dish

Total Time 6 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 12 servings

Number Of Ingredients 21

1 gallon water
1 cup kosher salt
1/2 cup sugar
1 tablespoon coriander seeds, toasted
1 tablespoon whole black peppercorns
2 sprigs rosemary
1 bay leaf
1 head garlic, halved
6 pork shanks
Canola oil
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
1 cup rough chopped celery (about 2 stalks)
2 cups rough chopped Spanish onion (about 2 onions)
1 cup rough chopped carrot (about 1 medium carrot)
3 cloves garlic, smashed
1 sprig rosemary
Small bundle thyme, tied with butcher's twine
2 cups white wine
2 cups apple cider
16 cups chicken stock

Steps:

  • For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
  • Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
  • After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
  • For the braise: Preheat the oven to 300 degrees F.
  • Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
  • Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
  • Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
  • The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.

BRAISED PORK SHANKS RECIPE - TIM LOVE | FOOD & WINE



Braised Pork Shanks Recipe - Tim Love | Food & Wine image

Pork shanks, which come from the front leg of the pig, can be chewy when cooked incorrectly. When prepared properly, however, they become succulent and flavorful. Tim Love thinks the best way to cook them is in a long, slow braise, as in the recipe here. Don't let the liquid boil, he warns, or it will toughen the meat.To make Pulled Pork and Goat Cheese Quesadillas: Reserve 2 pork shanks and 1/2 cup of pork gravy. More Braising Recipes

Provided by Tim Love

Total Time 3 hours 30 minutes

Yield 6

Number Of Ingredients 14

1/2 cup all-purpose flour
2 tablespoons chile powder
Kosher salt and freshly ground pepper
6 pork shanks, about 1 1/2 pounds each
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium celery ribs, chopped
6 garlic cloves, minced
1 cup dry white wine
6 cups chicken stock or low-sodium broth
3 rosemary sprigs
2 bay leaves
2 thyme sprigs

Steps:

  • In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.
  • In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.
  • Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they're mostly submerged. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter, cover and keep warm.
  • Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the braised shanks and serve.

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