Cider Braised Pork Shank Recipe

Prepare and Season

Pat the pork shanks dry with paper towels. Season evenly with 2 teaspoons salt and 1 teaspoon freshly ground black pepper. Lightly dust each shank with 1/2 cup flour, shaking off excess.

Sear the Shanks

In a large, heavy-bottomed Dutch oven or ovenproof braising pan, heat 3 tablespoons olive oil and 2 tablespoons butter over medium-high heat until shimmering. Working in batches if necessary, sear shanks on all sides until deeply browned (about 6–8 minutes per shank). Transfer seared shanks to a plate and set aside.

Sweat the Mirepoix

Reduce heat to medium. Add the diced onion, carrots, and celery to the pan; cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the sliced garlic and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to remove the raw flavor.

Deglaze & Build Braising Liquid

Pour in 1 cup dry white wine (or reserve 1 cup stock if not using wine) and scrape up browned bits from the bottom of the pan with a wooden spoon. Let the wine reduce by half (about 2–3 minutes). Add 3 cups apple cider and 2 cups low-sodium chicken stock. Stir in 4 sprigs fresh thyme, 2 bay leaves, and 1 teaspoon whole black peppercorns. Bring the liquid to a simmer.

Braise

Return the seared shanks to the pan, nestling them into the liquid so they are about two-thirds submerged. Bring back to a gentle simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until the meat is very tender and falling from the bone, about 2.25–3 hours depending on shank size. Check once at about 90 minutes to ensure liquid level — add up to 1/2 cup stock or water if needed.

Finish Sauce

When shanks are done, remove them to a warm plate and tent loosely with foil. Skim off any excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium-high heat and reduce the braising liquid until it thickens slightly and coats the back of a spoon, about 8–12 minutes. Taste and adjust seasoning with additional salt and pepper as needed. If desired, swirl in 1 tablespoon cold butter to gloss the sauce.

Serve

Return the shanks to the sauce to rewarm briefly (1–2 minutes). Spoon sauce over each shank, sprinkle with chopped parsley, and serve alongside a spoonful of apple mostarda.

Prepare Apples

Place the diced apples into a medium saucepan. Add 1/4 cup apple cider vinegar, 1/4 cup water, 1/4 cup honey or brown sugar, and 1 tablespoon fresh lemon juice. Stir to combine.

Cook Mostarda

Bring the mixture to a gentle simmer over medium heat. Cook, stirring occasionally, until the apples are tender but still hold some shape and the liquid has reduced to a syrupy consistency, about 12–15 minutes.

Add Mustard & Season

Stir in 2 tablespoons Dijon mustard and 1 tablespoon coarse whole-grain mustard (if using). Add 1/2 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon red pepper flakes if you want a touch of heat. Cook another 1–2 minutes to meld flavors. Taste and adjust sweetness, acidity, or salt as needed — add up to 1 tablespoon more honey or a splash more vinegar to balance.

Cool & Store

Allow the mostarda to cool slightly; flavors will continue to meld as it cools. The mostarda can be made several hours ahead and held at room temperature for short service or refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving alongside the warm shank.

Just before serving, spoon a generous tablespoon of apple mostarda onto each plate. Place a cider-braised pork shank alongside, spoon the reduced braising sauce over the meat, and finish with a sprinkle of chopped fresh parsley. If you reserved the optional butter for glossing, ensure it has been swirled into the sauce during the 'Finish Sauce' step.