Braised Pork Shank Recipe

Prep and season

Pat pork shanks dry with paper towels. Season all over with 2 tablespoons kosher salt and 2 teaspoons freshly ground black pepper. Lightly dust each shank in 1 cup flour, shaking off excess.

Brown shanks

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 3 tablespoons vegetable oil and 2 tablespoons unsalted butter. When hot and shimmering, add shanks (in batches if needed) and brown thoroughly on all sides, about 6–8 minutes per shank. Transfer browned shanks to a plate.

Sweat aromatics

Reduce heat to medium. Add chopped onion, carrots and celery to the pot and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and 2 tablespoons tomato paste; cook 1–2 minutes, stirring, to remove raw tomato flavor.

Deglaze and assemble

Pour in 12 oz German ale to deglaze the pan, scraping up browned bits. Bring to a simmer and reduce by about one-third (2–3 minutes). Return shanks to the pot. Add 4 cups low-sodium chicken or pork stock, 4 thyme sprigs, 2 bay leaves, 1 tablespoon brown sugar and 1 tablespoon red wine vinegar. The liquid should come about two-thirds up the shanks; add additional stock or water if necessary.

Braise

Bring liquid to a gentle simmer, cover the pot, and transfer to a 325°F (160°C) oven. Braise until the meat is very tender and falling from the bone, about 2.5 to 3.5 hours depending on shank size. Check once during cooking to ensure liquid level and baste if needed.

Rest and strain juices

Carefully remove shanks to a tray and tent loosely with foil to rest. Strain the braising liquid through a fine mesh sieve into a bowl, pressing on solids to extract flavor; discard solids. Skim excess fat from the surface and reserve 2 cups of strained braising liquid for the demi-glace finish; refrigerate any extra or reserve for another use.

Reduce and combine

Pour the 2 cups reserved braising liquid into a medium saucepan and add 4 oz additional German ale and 1 cup concentrated demi-glace (or concentrated, reduced veal/beef stock). Bring to a simmer over medium heat and reduce gently until sauce coats the back of a spoon, about 10–15 minutes (reduce to approximately 1 to 1 1/4 cups).

Mount with butter

Lower heat to low. Whisk in 2 tablespoons cold cubed unsalted butter a few pieces at a time until sauce is glossy and slightly thickened. Taste and adjust seasoning with salt and pepper to taste. Stir in 1 tablespoon chopped parsley just before removing from heat.

Finish shanks

Place rested shanks back in the braising pan or on a sheet pan and spoon some of the warm demi-glace over them. Keep warm in a low oven (200°F/95°C) while preparing sides.

Cook potatoes

Place 2 lbs peeled, cubed Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes. Drain well and return to the pot.

Mash and season

Warm 3 cups milk and 4 tablespoons butter together (do not boil). Mash potatoes until mostly smooth with a potato masher or ricer. Stir in warmed milk mixture gradually until desired consistency is reached. Whisk in 2 tablespoons Dijon mustard, adjust seasoning with 1 tablespoon salt and 1 teaspoon black pepper. Keep warm.

Toss and roast

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss quartered apples, 8 oz mixed mushrooms and 1 thinly sliced yellow onion with 2 tablespoons olive oil, 1 teaspoon chopped thyme leaves, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Spread in a single layer and roast until apples are caramelized and mushrooms are golden, about 18–22 minutes, turning once halfway through.

Finish with acidity

Remove from oven and immediately toss with 1 teaspoon apple cider vinegar to brighten the flavors. Keep warm.

Warm and combine

In a small saucepan, melt 1 tablespoon unsalted butter over medium heat. Add 2 cups well-drained sauerkraut and saute briefly for 2–3 minutes until warmed. Stir in 1/2 cup drained cherries, 1 teaspoon brown sugar and 1/4 teaspoon ground allspice. Cook just until cherries are heated through and flavors meld, about 3–4 minutes. Taste and adjust balance; if too tart, add a pinch more brown sugar. Keep warm.

On each plate, spoon a generous portion (about 3/4–1 cup) of Dijon mashed potatoes into the center and create a shallow well. Place one braised pork shank on top or leaning into the mashed potatoes.

Arrange a portion of roasted apples, mushrooms and onions alongside the shank. Spoon 2–3 tablespoons of the ale demi-glace over the pork and around the plate. Add a scoop (about 1/2 cup) of warm cherry kraut on the side.

Garnish with a sprinkle of chopped parsley and optional microgreens or a thyme sprig. Serve immediately.