Braise - Sackett Farms Pork Shank Recipe

Cooking Instructions

1. 1

   Prepare the Pork Shank

   Season the pork shank with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the pork shank on all sides until browned. Remove and set aside.

2. 2

   Sauté the Vegetables

   In the same Dutch oven, add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

3. 3

   Braise the Pork

   Return the pork shank to the pot. Add the broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for about 2-3 hours until the pork is tender and easily pulls away from the bone.

4. 4

   Make the Polenta

   While the pork is braising, bring 4 cups of water to a boil in a separate pot. Gradually whisk in 1 cup of polenta, reduce heat to low, and cook for about 30 minutes, stirring occasionally until creamy. Season with salt and pepper.

5. 5

   Finish the Dish

   Once the pork is done, remove from the pot and let rest for a few minutes. Slice the pork shank and serve over a bed of creamy polenta, drizzled with the savory braising sauce, topped with chopped scallions, grated Pecorino cheese, and fresh parsley.