Jul 14 2026
Restaurants›Eleven Eleven Mississippi›Braised Pork Shank Recipe

Braised Pork Shank Recipe

Inspired by Eleven Eleven Mississippi
Time3h
Serves4

carrot puree, cherry-marsala reduction & flash-fried leeks

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Ingredients

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Pork Shank

Carrot Puree

Cherry-Marsala Reduction

Flash-Fried Leeks

Method

Braised Pork Shank

  1. 1

    Prepare the Pork Shank

    Preheat your oven to 325°F (163°C). Season the pork shank with salt and pepper on all sides.

  2. 2

    Sear the Pork

    In a large Dutch oven, heat the olive oil over medium-high heat. Add the pork shank and sear until browned on all sides, approximately 8-10 minutes. Remove the pork from the pot and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

  4. 4

    Braise the Pork

    Return the pork shank to the pot. Add the chicken stock, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the preheated oven. Cook for 2-2.5 hours, or until the meat is tender and falling off the bone.

Carrot Puree

  1. 5

    Cook Carrots

    In a medium saucepan, combine the chopped carrots with enough water to cover. Bring to a boil and simmer until tender, about 15-20 minutes.

  2. 6

    Make Puree

    Drain the carrots and return them to the pot. Add butter, salt, pepper, and heavy cream. Use an immersion blender or a food processor to puree until smooth. Adjust seasoning to taste.

Cherry-Marsala Reduction

  1. 7

    Combine Ingredients

    In a small saucepan, combine dried cherries, Marsala wine, chicken stock, honey, and a pinch of salt.

  2. 8

    Reduce Sauce

    Bring to a boil over medium heat, then reduce to a simmer. Cook until the sauce has thickened slightly, about 15-20 minutes. Strain if desired before serving.

Flash-Fried Leeks

  1. 9

    Prepare Leeks

    Dredge the sliced leeks in flour, shaking off any excess. Season with salt.

  2. 10

    Fry Leeks

    In a deep skillet or pot, heat oil over medium-high heat. Fry the floured leeks in batches until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.

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