Braised Kurobuta Pork Shank Recipe

Season and Brown

Pat the pork shanks dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper. Lightly dredge in the flour, shaking off excess. Heat a large Dutch oven over medium-high heat until hot. Add 3 tbs vegetable oil and 1 tbs butter. When shimmering, add the shanks and brown on all sides, about 6–8 minutes total, turning to get even color. Transfer browned shanks to a plate.

Sauté aromatics: Reduce heat to medium. Add remaining 1 tbs butter to the pot. Add chopped onion, carrot and celery and cook, stirring, until softened and beginning to caramelize, about 6–8 minutes. Add smashed garlic and cook 1 minute more. Stir in 2 tbs tomato paste and cook 2 minutes, scraping up browned bits.

Deglaze and combine: Pour in 1 cup red wine to deglaze, scraping the bottom to release fond. Let the wine reduce by about half, 3–5 minutes. Add 4 cups chicken stock, thyme sprigs, bay leaves and 1 tsp whole peppercorns. Return the shanks to the pot making sure they are at least mostly submerged (add more stock or water if needed).

Braise: Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven. Braise until the meat is fall-apart tender, about 2.5–3 hours. Alternatively, simmer very gently on the stovetop, partially covered, for the same time.

Rest and shred: Remove shanks from braising liquid and let rest on a cutting board for 10 minutes. Reserve braising liquid. When cool enough to handle, shred meat off the bone with forks, discarding excess fat and cartilage; keep whole shanks intact for plating if preferred.

Strain and concentrate: Strain the reserved braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Skim any excess fat. Bring the liquid to a simmer and reduce until saucelike (about 10–15 minutes) and approximately 1 to 1 1/2 cups remain. Taste and adjust seasoning with salt and pepper.

Mount jus: Off heat, whisk in 2 tbs cold butter one piece at a time to give the jus a glossy finish. Stir in 1 tsp balsamic vinegar if using to brighten flavors. Keep warm until serving.

Bring liquids to boil: In a medium saucepan, bring 3 cups water, 1 cup whole milk and 1 tsp salt to a gentle boil.

Whisk in polenta: Gradually whisk in 1 cup polenta in a steady stream to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thick and creamy, about 20–25 minutes for medium-grind polenta. If it becomes too thick, stir in up to 1/4 cup more milk or water to reach a creamy consistency.

Finish: Remove from heat and stir in 2 tbs butter, 1/2 cup grated Parmesan and 1/4 tsp black pepper. Adjust salt to taste. Keep warm while finishing other components.

Prepare onions: In a skillet over medium heat, warm 2 tbs olive oil. Add peeled cipollini onions and cook, turning occasionally, until they develop light color, about 6 minutes.

Braised with wine and stock: Add 1/4 cup white wine to deglaze the pan and let it reduce by half, about 2 minutes. Add 1/2 cup chicken stock, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Cover and simmer gently until onions are tender when pierced with a knife, about 12–15 minutes.

Add chard: Remove lid, add the chopped Swiss chard (you may need to add in batches, letting it wilt between additions). Toss to combine and cook uncovered until the chard is very tender and most liquid has evaporated, about 4–6 minutes. Taste and adjust seasoning.

Finish: If there is any concentrated braising liquid left from the shanks, add a splash (1–2 tbs) to the chard for extra flavor. Stir in chopped parsley just before serving.