Season the pork shank with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the pork shank on all sides until browned, about 10 minutes.

Sauté Vegetables

Remove the pork shank and add onion, carrot, and celery to the pot. Sauté until softened, about 5 minutes. Add minced garlic and cook for another 2 minutes.

Add Liquids and Herbs

Return the pork shank to the pot. Add thyme, bay leaves, chicken broth, and red wine. Bring to a simmer.

Braise the Pork

Cover the pot and reduce the heat to low. Braise for 2.5 to 3 hours, until the pork is tender and falls off the bone.

Yukon Potato Mash

Cook Potatoes

In a large pot, boil the Yukon gold potatoes in salted water until tender, about 15-20 minutes.

Mash and Season

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy.

Chutney

Combine Ingredients

In a bowl, mix together diced mango, red onion, cilantro, lime juice, and salt. Stir well to combine.

Plating

Assemble the Dish

On a plate, serve a generous portion of Yukon potato mash topped with braised pork shank. Drizzle with the braising liquid (au jus) and add a spoonful of chutney on the side. Garnish with pea shoots.