Braised Hickory Nut Gap Pork Shank Recipe

Season and Brown

Preheat oven to 325°F (160°C). Pat pork shanks dry and rub with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbs vegetable oil in a large heavy Dutch oven over medium-high heat. Brown shanks 4–5 minutes per side until well browned. Transfer shanks to a plate.

Sauté Aromatics

Reduce heat to medium. Add chopped onion, carrots and celery to the pot and cook, stirring, until softened and beginning to color, about 6–8 minutes. Add smashed garlic and tomato paste; cook 1–2 minutes more to toast the paste.

Deglaze and Braise

Pour in white wine and stir, scraping up browned bits, and reduce by half (about 3 minutes). Add chicken stock, thyme, bay leaves, remaining 1 tsp salt, 1/2 tsp pepper and 1 tbs apple cider vinegar. Return shanks to the pot so they are at least partially submerged. Bring to a gentle simmer, cover, and transfer to the oven. Braise until meat is very tender and falling from the bone, about 2 to 2 1/2 hours. Check once at 90 minutes; top up with a little stock if liquid has reduced too much.

Finish Braise & Reduce

Remove shanks and keep warm. Strain braising liquid into a saucepan, pressing vegetables to extract flavor, and skim fat if desired. Bring liquid to a simmer and reduce by about one-third to concentrate flavor (5–10 minutes). Taste and adjust seasoning.

While shanks are braising (about 30–40 minutes before serving), bring 3 cups water and 1 cup whole milk to a gentle boil with 1 tsp salt. Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, until thick and tender, 20–25 minutes (follow package for exact timing). Stir in 3 tbs butter, 1 cup grated cheddar, and 1/2 tsp black pepper until melted and smooth. Keep warm; if too thick, whisk in a splash of milk or reserved braising liquid to loosen.

Make the carrot broth while the shanks braise or while grits cook. Place 4 chopped carrots, shallot and smashed ginger in a medium saucepan with 4 cups vegetable stock. Bring to a simmer and cook until carrots are very soft, about 20–25 minutes. Remove from heat and let cool slightly. Purée with an immersion blender or in a regular blender until smooth. Strain through a fine-mesh sieve into a clean saucepan, press solids to extract liquid. Season with 1/2 tsp salt and 1 tsp lemon juice. Keep warm. This bright broth will be spooned around the plate for contrast.

About 10 minutes before serving, heat 1 tbs olive oil in a large skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant. Add sliced Swiss chard and cook, stirring, until wilted but still vibrantly green, about 3–4 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

Whisk together 1/2 cup yellow mustard, 2 tbs apple cider vinegar, 2 tbs brown sugar, 1 tsp Worcestershire, 1 tsp smoked paprika, 1/2 tsp hot sauce (if using) and 1/4 tsp salt in a small saucepan. Warm over low heat until sugar dissolves and sauce is glossy, about 3–4 minutes. Taste and adjust acidity or sweetness. Reserve 2 tbs for glazing shanks and the rest for service.

Brush 2 tbs of the mustard BBQ onto each braised shank and quick broil in the oven 2–3 minutes to set glaze, or torch lightly. Be careful not to burn.

In a small saucepan combine 2 cups diced apples, 1 minced jalapeño (seeded for less heat), 1/4 cup sugar, 1 tbs lemon juice, 1 tbs apple cider vinegar and 1/4 tsp salt. Bring to a simmer over medium heat and cook, stirring occasionally, until apples break down and mixture thickens to a jam-like consistency, 12–15 minutes. Mash lightly with a spoon or pulse briefly with an immersion blender for a smoother jam. Cool slightly.

Spoon a generous ladle of warm cheddar grits into the center of each plate (divide for 4 servings). Arrange a portion of wilted Swiss chard beside or on top of the grits. Place a braised, glazed pork shank on top of the grits so the bone angles out. Spoon some reduced braising liquid around the plate, then drizzle 2–3 tbs carrot broth for brightness. Dot a spoonful (about 1–2 tbs) of jalapeño apple jam near the shank for sweet-heat contrast. Finish with a light drizzle of reserved mustard BBQ and sprinkle chopped parsley over the dish. Serve immediately.