Colossal Pork Shank Recipe

Season & Sear

Preheat oven to 325°F (160°C). Pat the pork shank dry with paper towels. Rub evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbs olive oil in a large Dutch oven over medium-high heat until shimmering. Add the shank and sear on all sides until deep golden brown, about 4–5 minutes per side. Remove shank and set aside.

Aromatics & Deglaze

Reduce heat to medium. Add the crushed garlic cloves and rosemary sprigs to the pot and sauté 1 minute to bloom aromatics. Pour in 1 cup dry white wine (if using) and scrape up browned bits from the bottom with a wooden spoon; simmer 2 minutes to reduce slightly.

Braise

Return the shank to the pot. Pour in 2 cups stock so liquid comes about halfway up the shank (add more stock or water if needed). Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven. Braise until meat is very tender and pulling away from the bone, about 2.5–3 hours. Check at 2 hours and add liquid if necessary.

Rest & Reserve

Carefully remove the shank from the braising liquid and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes. Strain and reserve 1–1.5 cups of braising liquid for sauce base if desired; discard solids or save for another use.

While the shank rests, make the sauce. In a small saucepan over medium heat, combine 1 cup pure maple syrup, 1 tbsp finely chopped chipotle in adobo, 1 tsp adobo sauce, 2 tbs apple cider vinegar, 1 tsp Dijon mustard, and 1 tbsp soy sauce. Bring to a gentle simmer, whisking to combine.

Simmer the mixture until slightly thickened and glossy, about 6–8 minutes, stirring occasionally. If the sauce reduces too quickly, lower heat. Taste and season with 1 tsp salt and 1/2 tsp black pepper, adjusting vinegar or chipotle to taste for balance.

Remove from heat and whisk in 2 tbs unsalted butter one tablespoon at a time until incorporated and the sauce is silky. For an extra layer of flavor, whisk in 1/2 cup reserved braising liquid (warmed) to thin slightly and add meatiness; adjust seasoning. Keep warm until serving.

Place 2 lbs peeled and cut Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate residual moisture. Pass potatoes through a ricer or mash very fine. Warm 1 cup milk or cream and 4 tbs butter together until butter melts.

Stir warm milk-butter mixture and 2 tbs cream cheese (if using) into the mashed potatoes until smooth and silky. Season with 1 tsp salt and 1/4 tsp white or black pepper. Keep covered and warm until plating.

Heat a large skillet over medium-high heat. Add 1 tbs butter and 1 tbs olive oil. Once the butter foams, add 12 baby carrots (halved lengthwise if large) in a single layer. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Sear carrots without moving until nicely browned on the cut side, about 3–4 minutes. Toss and continue to cook, stirring occasionally, until carrots are tender-crisp, another 4–5 minutes total. In the last minute, add 1 tsp honey or maple syrup and toss to glaze.

Remove from heat, stir in 1 tbs chopped fresh parsley, and keep warm for plating.

If desired, warm the reserved maple-chipotle sauce slightly. Place a generous spoonful of potato purée in the center of each plate and spread into a shallow bed.

Set the rested pork shank atop the purée. Spoon 2–4 tbs maple & chipotle sauce over the shank and a little around the purée. Arrange pan-fried carrots alongside.

Garnish with 2 fresh thyme sprigs and a sprinkle of microgreens or chopped parsley. Serve immediately so the pork remains hot and the sauce is glossy.