Braised Pork Shank Recipes

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.

Steps:

• Coat a large pot or Dutch oven with peanut oil over medium-high heat. Add the garlic, celery and onions. Cook until the vegetables are browned, about 5 minutes. Add the shanks to the pot along with the salt, peppercorns, bay and thyme. Pour in the chicken broth and wine, then add enough water to just barely cover the shanks. Bring to a boil then reduce heat, cover and simmer for 1 hour 30 minutes.
• Remove the shanks from the pot and set on a wire rack over a sheet tray. Allow the shanks to drain and cool, 25 to 30 minutes. If you have time, you can also place the shanks in the refrigerator, uncovered, for 2 to 3 hours (this will really help dry the outsides of the shanks so that when you fry them they will get super crispy and also won't splatter as much).
• Pat the cooled and drained shanks dry with paper towels. Sprinkle with salt and pepper. Heat 3 inches of peanut oil in a deep, heavy pot, such as a Dutch oven or tall stock pot, to 350 degrees F. Working in batches, carefully add the shanks to the pot, skin-side down. Cover and leave slightly ajar until the oil settles. Cook, turning once, until the shanks are golden brown and crispy, 10 to 15 minutes. Drain and season with salt. Repeat with the remaining shanks. Serve crispy fried pork shanks with the Fried Caper and Lemon Gremolata and chimichurri sauce if using.
• Place the golden raisins in a bowl of hot water with 1 tablespoon of the honey and gently squeeze them with the back of a spoon to plump them back up. Rehydrate for 2 to 3 minutes. Drain and set aside.
• Heat 1/2-inch oil to 350 degrees F in a saute pan over medium-high heat. Fry the capers for 30 to 45 seconds. Drain and set aside.
• Combine the parsley, lemon zest, lemon juice, shallots, garlic, remaining 1 tablespoon honey, fried capers and raisins in a mixing bowl and stir. Season with salt and pepper. Drizzle with the olive oil and set aside to allow the flavors to come together, 10 to 15 minutes.

Steps:

• Place porcini mushrooms in small bowl. Pour 1 cup boiling water over and let stand until mushrooms soften, at least 30 minutes. Drain and chop mushrooms; reserve soaking liquid.
• Preheat oven to 325F. Sprinkle pork with salt and pepper. Heat 3 tablespoons oil in heavy large wide pot over medium-high heat. Add pork, in batches if necessary, and saut until brown on all sides, about 15 minutes. Transfer pork to rimmed baking sheet.
• Spoon off and discard all but 2 tablespoons fat from pot. Reduce heat to medium. Add onion, carrots, leek, celery, and prosciutto. Cover and cook until vegetables are soft and beginning to color, stirring occasionally, about 10 minutes. Mix in garlic and chopped porcini. Add wine and bring to boil, scraping up any browned bits. Add broth and reserved mushroom soaking liquid, leaving any sediment in bowl. Mix in 1 teaspoon sage and 1 teaspoon rosemary. Return pork and any accumulated juices to pot, arranging in single layer.
• Bring pork mixture to boil, cover pot, and place in oven. Braise pork until very tender, turning over every 30 minutes, about 1 hour 30 minutes. Do ahead Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Simmer until just warm before continuing.
• Preheat oven to 425F. Transfer pork to rimmed baking sheet. Brush with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons sage, 1 teaspoon rosemary, and black pepper. Roast pork until browned, about 20 minutes.
• Meanwhile, tilt pan and spoon any fat from surface of sauce. Boil until sauce coats spoon lightly, about 7 minutes. Season with salt and pepper.
• Spoon sauce onto large shallow platter or divide among 4 shallow bowls. Top sauce with pork, sprinkle with parsley, and serve.