Jarret De Porc Colossal Recipe

Prepare and season

Pat pork shanks dry with paper towels. Season all over with 1 1/2 tsp salt and 1 tsp black pepper. Lightly dust each shank with the 1/2 cup flour, shaking off excess.

Brown shanks

Heat 2 tbs vegetable oil and 2 tbs butter in a large heavy Dutch oven over medium-high heat until shimmering. Add shanks (do not overcrowd) and brown on all sides, about 4–6 minutes per side, until deep golden. Transfer browned shanks to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, chopped carrot and chopped celery to the same pot and sauté 6–8 minutes until softened and beginning to caramelize, scraping up browned bits. Add the smashed garlic and 2 tbs tomato paste and cook 1–2 minutes, stirring, to deepen the tomato paste flavor.

Deglaze

Pour in 1 cup dry white wine (or dry cider), scraping the bottom to loosen fond. Let wine reduce by half, about 3–4 minutes.

Braise

Return shanks to the pot. Add 3 cups low-sodium stock, 1 bay leaf, 3 sprigs thyme and 1 rosemary sprig. The liquid should come about halfway up the shanks; add a touch more stock or water if needed. Bring to a simmer, cover, and transfer to a 325°F (160°C) oven. Braise until meat is very tender and falling from the bone, 2.5–3 hours.

Reduce and finish braising liquid

Carefully remove shanks and set aside, covered to keep warm. Strain braising liquid into a saucepan, pressing solids to extract flavor; discard solids. Bring strained liquid to a boil and reduce until slightly thickened, about 10–12 minutes (you should have roughly 1 to 1 1/2 cups). Taste and adjust seasoning.

While the braising liquid reduces, combine 3/4 cup pure maple syrup, 1 1/2 tbs minced chipotle in adobo, 1 tbs adobo sauce, 1 tbs brown sugar, 1 tbs apple cider vinegar, 1 tsp Dijon mustard and 1 tsp soy sauce in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar.

Simmer 6–8 minutes until slightly thickened and glossy. Turn off heat and whisk in 1 tbs cold cubed butter to finish the sauce and add sheen. Season with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting chipotle for heat. If the sauce is too sweet, add a splash more vinegar; if too spicy, add a touch more maple or 1/2 tsp butter.

Reserve half the sauce to glaze the pork. Keep the other half for serving. If the braising reduction and maple-chipotle are both ready, taste and combine small portions if desired to create a deeper pork-forward glaze (about 1/2 cup braising reduction + 1/2 cup maple-chipotle). Warm gently before glazing.

Cook potatoes

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes. Drain well.

Mash potatoes

Return hot drained potatoes to the pot off heat. Add 3 tbs butter, 3/4 cup whole milk and 2 tbs heavy cream (if using). Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.

Sauté carrots

While potatoes cook, heat 1 tbs olive oil and 1 tbs butter in a skillet over medium-high heat. Add carrot coins and sauté 6–8 minutes until tender and lightly caramelized. Season with 1/2 tsp salt and a pinch of black pepper. Stir in 1 tbs chopped fresh parsley and 1/2 tsp lemon zest (optional) at the end for brightness.

Preheat oven to 425°F (220°C) if you want to glaze and crisp the exterior quickly. Place braised shanks on a rimmed sheet, brush generously with reserved maple-chipotle glaze (or combined glaze) and roast 6–8 minutes until glaze is sticky and edges are slightly caramelized. Alternatively, glaze in a skillet over medium heat for 2–3 minutes per side to set the sauce.

To plate, spoon a generous portion of mashed potatoes onto each plate, add a portion of sautéed carrots beside it, and place one pork shank atop or leaning against the mash. Spoon additional maple-chipotle sauce over the pork and around the plate. Sprinkle with chopped fresh parsley and a light pinch of coarse sea salt. Serve immediately.