If time allows, score the fat lightly and place pork shanks in a large bowl. Combine buttermilk, minced garlic, smoked paprika and hot sauce. Pour over shanks to fully coat. Cover and refrigerate 4–8 hours or overnight. This tenderizes and flavors the meat.

Prep dredge

In a wide shallow bowl combine flour, cornstarch, salt, black pepper, garlic powder and onion powder. Whisk to blend. Remove shanks from buttermilk (reserve buttermilk for another use) and shake off excess.

Coat

Dredge each shank thoroughly in the seasoned flour mixture, pressing so the coating adheres. For extra crispness repeat: dip lightly in buttermilk and recoat in flour mixture (double coating). Set coated shanks on a wire rack for 15–20 minutes to set the crust.

Fry

Heat oil in a heavy‑bottomed pot or deep fryer to 325°F (about 160°C). Carefully lower shanks into oil (work in batches if needed). Maintain oil temperature around 300–325°F to cook through without burning the crust. Fry until golden and the internal temperature reaches 165–170°F (about 25–35 minutes depending on size). If shanks brown too quickly, reduce heat and finish at lower temp; you can finish in a 350°F oven on a rack for 10–15 minutes if needed.

Rest & finish

Transfer fried shanks to a wire rack set over a sheet pan to drain for 5 minutes. Sprinkle with a little extra salt and chopped parsley. Serve with lemon wedges.

Short Rib Poutine

Brown short ribs

Preheat oven to 325°F (160°C). Season short ribs with kosher salt and black pepper. Heat vegetable oil in a heavy ovenproof pot over medium‑high heat. Sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer ribs to a plate.

Build base

Reduce heat to medium, add diced onion, carrot and celery to the pot and sauté until softened, about 6–8 minutes. Stir in tomato paste and cook 1–2 minutes until darkened.

Deglaze & braise

Pour in red wine (or 1 cup beef stock) to deglaze, scraping browned bits off the bottom. Add beef stock, bay leaf and thyme. Return short ribs to the pot. Bring to a simmer, cover and transfer to oven. Braise until tender, about 2.5–3 hours.

Shred & reduce

Remove ribs from braising liquid, discard bones, and shred meat with forks. Strain braising liquid into a saucepan, skim fat, then simmer to reduce by about one‑third. If you want a slightly thicker gravy, whisk 1 tsp cornstarch with 1 tbs cold water and stir into simmering sauce until thickened; season to taste with salt and pepper.

Assemble poutine

Prepare french fries according to package or make fresh fries (deep fry or oven roast) until crisp. Place fries on a platter, scatter cheese curds over hot fries, spoon shredded short rib on top, then ladle hot reduced braising gravy over everything so the curds start to melt. Sprinkle a few parsley leaves to finish.

Fried Pickles

Prep pickles

Drain pickle chips or spears thoroughly and pat dry with paper towels. Excess moisture prevents batter adhesion.

Make batter

Whisk together 3/4 cup flour, 1/4 cup cornstarch, 1 tsp salt and 1/2 tsp black pepper in a bowl. In another bowl whisk the egg with cold sparkling water or beer. Combine wet into dry and whisk briefly; a few small lumps are fine. Batter should cling to a spoon—adjust with a tablespoon more liquid or flour as needed.

Coat & optional double coat

Working in small batches, dredge pickles in flour (lightly), dip into batter, and optionally press into breadcrumbs/panko for extra crunch. Place on a wire rack while oil heats.

Fry

Heat oil to 350°F (175°C). Fry pickles in small batches 2–3 minutes until golden and crisp. Remove with slotted spoon to paper towel‑lined tray or wire rack. Season lightly with salt while hot. Serve with the ranch dipping sauce.

Simple Ranch Dipping Sauce

Whisk together mayonnaise, sour cream (or Greek yogurt), and buttermilk until smooth. Stir in chopped chives, dill, garlic powder, salt and pepper. Taste and adjust seasoning; refrigerate for 15–30 minutes to let flavors meld. Serve alongside fried pickles and pork shanks.

Finishing & Service

Plate a pork shank per person, add a portion of poutine to share or serve individually, and a small pile of fried pickles with a ramekin of ranch. Garnish with chopped parsley and offer lemon wedges for the shanks. Serve immediately so fries and pickles stay crisp and the poutine is hot.