Pork Shank Recipe

Prepare and season

Pat pork shanks dry with paper towels. Combine kosher salt, black pepper, garlic powder and onion powder and rub evenly over all sides of the shanks. Let rest at room temperature 20–30 minutes (or refrigerate covered for up to 4 hours).

Sear

Preheat oven to 325°F (160°C). Heat a large heavy ovenproof pan or Dutch oven over medium-high heat and add olive oil. When oil shimmers, sear shanks 4–5 minutes per side until deeply browned. Transfer shanks to a plate.

Braise

Reduce heat to medium, pour in 1/2 cup of stock to deglaze the pan, scraping up browned bits. Add remaining stock, apple cider vinegar and bay leaves. Return shanks to the pan, cover with a lid (or tight foil) and transfer to the preheated oven. Braise until meat is very tender and falling from the bone, about 2 to 2 1/2 hours. Check once at 90 minutes and add extra stock or water if liquid is low.

Rest and reserve braising liquid

Carefully remove shanks to a tray and tent with foil. Strain braising liquid into a saucepan, skim fat if needed, and reduce over medium heat to about 1 to 1 1/2 cups for use in finishing and plating (10–15 minutes). Keep warm.

Combine the prepared apple butter, brown sugar and mustard in a small saucepan. Warm over low heat until sugar dissolves and mixture is glossy, about 3–4 minutes. Taste and adjust sweetness or mustard tang as needed. Keep warm.

In a small saucepan, combine Frank's RedHot, honey, butter and soy sauce. Warm over low heat, whisking until butter melts and the glaze is smooth and slightly thickened, about 3 minutes. Remove from heat and hold warm. You can brush this on the shank in the final broil step to create a lacquered finish.

In a small bowl or the bowl of a stand mixer, combine softened cream cheese, ranch dressing, buttermilk, chives and lemon juice. Whip until smooth and airy, about 1–2 minutes by hand or 30–45 seconds with a mixer. Season with salt and pepper to taste. Transfer to a squeeze bottle or piping bag for plating.

Thinly slice the green apple crosswise into coins, then halve or quarter slices if large. Toss chicories with a light pinch of salt and a teaspoon of the reduced braising liquid or a light splash of apple cider vinegar if desired to soften slightly. Keep apple slices and chicories chilled until plating.

Preheat the oven broiler on high and position a rack about 6 inches from the element. Place braised shanks on a rimmed baking sheet. Brush each shank generously with the apple butter mixture, then with a thin layer of the Frank's glaze. Broil 2–4 minutes until the glaze is bubbling and caramelized—watch closely to prevent burning.

Arrange chicories on each plate, fan a few green apple slices alongside. Place a pork shank on top or beside the greens. Spoon a little of the reduced braising liquid around the plate as a jus. Dot or pipe whipped ranch in small quenelles or lines around the shank, and finish with a light drizzle of any remaining Frank's glaze for color and heat. Sprinkle chopped parsley over the dish for brightness.

Serve immediately while the shank is hot and the glaze is glossy.